Hello herbivores! Summer might be over but our community growing space in Marylebone is still giving us more tomatoes than we know what to do with. Here’s one recipe we’ve come up with to use them up and we think you’ll love it: it only needs a handful of ingredients it’s just as satisfying and nutritious as its meat-heavy alternative.

Prep Time: 5 minutes

Cook Time: 40 minutes

Serves: 4



500g fresh cherry tomatoes, cut in half

4 cloves garlic, peeled

1 tbsp olive oil

2 tbsp tomato purée

1 cup green lentils

1 bay leaf

2 tbsp tamari or light soy sauce

500g tagliatelle or other pasta



1. Roast the tomatoes, oil and garlic in the oven for 30 minutes at 200°c.

2. Meanwhile, boil the lentils with the bay leaf in about 2 cups of water and the soy sauce or tamari – about 20 minutes, or until tender but still with some bite. Add more water if necessary.

3.  Drain any excess liquid from the lentils, and add them, the tomato purée and salt and pepper to taste to the roasted tomatoes. Combine and return to the oven while you boil your pasta – about 10 minutes.

4. Mix the pasta and sauce and serve with a garnish of parmesan and fresh herbs.



While you’re at it, spread the word about your newfound love for meat-free eating and join the university’s Part-Time Carnivore team!

Cormac Cleary

Cormac Cleary

Sustainable Food Assistant at University of Westminster and Aramark
Cormac Cleary


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