On nights when the sink is already full, a one-pot dinner earns its place. Red lentils cook down into tomato sauce as the pasta simmers, making this meal filling with inexpensive ingredients and very little extra effort. My rough estimate is about $1.45 per serving for four servings, using store-brand pasta and pantry staples; prices vary by store.
Start with pantry staples
Set out 12 ounces of short pasta, three-quarters of a cup of red lentils, one 24-ounce jar of tomato sauce, four cups of water or broth, and one teaspoon of Italian seasoning. A small handful of grated cheese is optional for serving. Red lentils are a good fit here because they soften quickly and blend into the sauce as they cook.
Simmer everything together
Add the pasta, rinsed lentils, tomato sauce, water or broth, and seasoning to a large pot. Bring it to a boil, then lower the heat and simmer uncovered, stirring often so the pasta doesn’t stick. Cook until the pasta is tender and the lentils have softened, usually around 12 to 16 minutes depending on the pasta.
If the pot looks dry before the pasta is done, stir in water a quarter cup at a time. If it seems soupy at the end, let it stand for a few minutes; the lentils will continue to thicken the sauce. Taste before serving and add salt or a little cheese if needed.
Make it suit your table
A bag of frozen chopped spinach can go into the pot during the final few minutes if you want to add a vegetable without another pan. For little kids, choose a small pasta shape and serve the cheese separately. It’s an easy dinner to save for a busy week because the method is forgiving and the ingredient list is mostly shelf-stable.