Tomato Sauce with Butternut Squash & Red Lentils


Lentils are a good source of protein and iron and this makes a delicious sauce which you can mix with my Make It Easy organic pasta shells.

Not suitable for freezing.

Tomato Sauce with Butternut Squash & Red Lentils
5 minutes
36 minutes
Best for


  • 1 tbps sunflower oil
  • 50g chopped onion
  • 50 g chopped carrot
  • 15g celery, chopped
  • 30g split red lentils
  • 110g butternut squash
  • 200 ml passata
  • 200ml water
  • 40g mature Cheddar cheese, grated
  • 60g baby pasta shells

Conversion chart


  1. Heat the oil and sauté the onion and celery for 5 minutes.
  2. Rinse the lentils and add to the pan.
  3. Add the butternut squash and sauté for 1 minute.
  4. Pour in the passata and water. Cover and cook over a low heat for about 30 minutes.
  5. Meanwhile cook the pasta according to the packet instructions.
  6. Remove from the heat and stir in the cheese until melted.
  7. Puree in a blender and stir in the drained pasta.


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  • Why is this unsuitable for freezing does anyone know?

    09 Jul 2014

  • You mention carrots in the ingredients list, however in the method it does not mention carrots!

    It is a lovely dish :-)

    06 Mar 2014

  • Can I freeze this recipes

    10 Nov 2013

  • Can I freeze this

    10 Nov 2013

  • Delicious! I couldn’t stop eating it myself. Definately a keeper!

    03 Oct 2013

  • This is a lovely recipe. but make sure you use good quality cheese. i used cheap supermarket (rubbery) cheese that was difficult to melt and has turned the sauce a bit gritty.  My boy still loves it but next time i’ll use good quality cheese
    17 Apr 2012

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