1 Meal 3 Ways: Chicken, Red Lentil & Tomato Pasta

  • Servings : 2 adult, 2-4 toddler, 1 baby
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Chicken, Red Lentil & Tomato Pasta

Lentils and legumes are a nutritious addition to many meat and vegetarian sauces. They’re economical and bulk up family meals providing additional protein, quality carbohydrates ensuring little tummies are satisfied. Stir through extra grated or puree veggies for fussy eaters.

There’s no secret to cooking family food. You simply choose a meal you love, and during the cooking process remove elements suitable for your baby and gently mash. For your toddler, prepare the meal or deconstruct part of the meal into easy-to-manage finger foods.

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Nutrition Note: Serve alongside steamed vegetables or stir through grated or pureed ‘hidden’ veggies to this yummy pasta sauce for an added nutrient and fibre boost.

You will find the 1 Meal 3 Ways articles and heaps of new 1 Meal 3 Ways recipes in our Magazines. To find out more or to purchase online see the links below: 

Note: The following recipe may not be suitable for babies and toddlers of all ages. There is a lot of conflicting information regarding the best time to introduce various foods to babies; it is always best to speak to your health professional first.


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  • 300g dried pasta (e.g. spaghetti, spiral pasta, macaroni)
  • 1 small brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp olive, sunflower or rice bran oil
  • 300g chicken mince
  • ½ cup red lentils
  • 1 x 400g tin no added salt crushed tomatoes
  • 1 cup reduced salt chicken stock
  • 2 tbsp tomato paste
  • 2 tbsp shredded basil leaves
  • ½ cup grated cheese (for muffins, toddler serving only)
  • + extra to sprinkle on top (adult serving)
  • 1 egg (toddler serving only)


Step 1

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2-3 minutes or until the onion is soft. Add the chicken and cook, stirring until browned. Add the lentils, crushed tomatoes, chicken stock and tomato paste and stir to combine. -

Step 2

Bring to the boil, reduce the heat and simmer uncovered for 10-15 minutes or until the lentils are tender. Stir through the basil. -

Step 3

Meanwhile cook the pasta according to packet instructions then drain. -

Step 4

Baby: Puree ¼ cup chicken and lentil sauce together with the desired amount of pasta until you have the desired consistency. -

Step 5

Toddler (contains egg): Preheat the oven to 180°C and lightly grease a muffin tin. In a small bowl ½ cup chicken and lentil sauce, ½ cup pasta, the egg and mix to combine. Spoon the mixture into the muffin tins filling each to the top. Place in the oven for around 20-25 minutes. The egg will set and the muffins will hold their shape when removed. -

Step 6

Adult: Combine the chicken and lentil sauce with the pasta and serve sprinkled grated cheese. -

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Recipe Comments

  1. posted by Indya on July 29, 2014

    Hi just wondering what you might be able to do to hide some more veggies in there for a toddler? Would a grated zucchini or carrot work do you think? Thanks!

    • posted by Allie on July 29, 2014

      Sure, why not! Enjoy 🙂 Ax

  2. posted by Roxanne Hadley on July 31, 2014

    Are these ok to freeze?

    • posted by Allie on August 1, 2014

      Yep these can be frozen.

  3. posted by Brooke on August 19, 2014

    Is the spinach missing from this recipe or am I being blind?!!!

  4. posted by Joanne on September 6, 2014

    As a first timer to follow your recipes and first time cooking lentils.
    Do we add the pasta and lentils which are precooked or raw?

  5. posted by Lauren on October 13, 2014

    Have never made pasta muffins… great idea!
    (Note that the header in the body text says spinach, but there is no spinach in the recipe! Maybe you meant to say basil!)

  6. posted by Jane on February 18, 2015

    Delicious!! I just made this for my family and my very fussy toddler just ate two of the muffins without complaint. His comment was “mmmmm yummy, thanks mummy”. So glad I have found a dinner that he loves. My husband and I enjoyed it as well. Thank you 🙂

  7. posted by Tarryn on May 25, 2015

    I made this tonight after our 10 month old went to bed and it was delicious! Only variation was adding grated zucchini into the sauce.

    Tomorrow I’m going to use the leftovers to make muffins, she’s been refusing spoon feeding lately and I’m guessing she will love these!

  8. posted by Trace on July 6, 2015

    This recipe looks divine ! Quick question when eggs r cooked in a recipe can a 8 month old have it or only when they are much older ?!

    • posted by Jess on July 7, 2015

      Hi Trace, eggs can be introduced from around 6 months of age. I hope your little one enjoys them. Jx

  9. posted by Cassie on September 30, 2015

    Just made a toddler variation of these with cous cous instead of pasta for my 10 month old who is refusing to eat from a spoon and they’re going in and down a treat. They smell delicious ☺

    • posted by Emma on December 1, 2015

      Hi did u cook the couscous first before baking? X

  10. posted by Emma on December 1, 2015

    Hi these look amazing. My 6 month old is doing baby led weaning and has an egg and dairy allergy. I use “no egg” in baking. What would use suggest here?


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