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Prep time
half-hour -
Cook time
1 hour half-hour -
Serves
6
Creator Notes
This complete foods plant-based mostly meal in most cases is a one-time family meal or several meals for a wretched school student, like myself. The general wheat penne pasta affords a charming texture and nutty and earthy taste while offering priceless nutrients including dietary fiber, vitamins and minerals which would be usually missing in white pasta noodles.
The truth is feel free to substitute lentils with varied legumes, however the scale and texture of lentils handiest resemble the “ground meat”-like characteristics and the lentils rep evenly disbursed in the sauce. —Lauren
Ingredients
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1 cup
dry lentils, rinsed
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2
dried bay leaves
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3 tablespoons
olive oil
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1
medium onion, chopped
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2
diminutive carrots, chopped
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3
celery stalks, chopped
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4
garlic cloves, minced
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2 teaspoons
dried thyme
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2 teaspoons
dried basil
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2 teaspoons
crimson pepper flakes
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1.5 cups
dry crimson wine
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1 tablespoon
Cento vegetable paste
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2
16-ounce diced tomatoes
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salt and pepper
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1 pound
complete wheat penne rigate
Instructions
- In a medium pot, bring water to a boil and add the lentils, one dried bay leaf, and a pinch of salt. Cook except a minute soft and establish aside.
- In a gargantuan pot over medium heat, drizzle olive oil to veil the pot. Add the onion, carrot, celery and cook dinner except the vegetables soften and the onions turn golden.
- Add in the minced garlic, thyme, basil, and crimson pepper flakes. Season with a pinch of salt and pepper. Traipse thoroughly.
- Add in the wine and cook dinner except a lot of the liquid evaporates.
- Add vegetable paste, cooked lentils, and diced tomatoes. Add water, 1/2 cup at a time, if the sauce starts to dry out. The final sauce desires to be moist however no longer soupy. Cook for at the least an hour over low heat.
- In a single more medium pot, bring water to a boil and add a pinch of salt. Cook the pasta in line with the kit instructions (usually 11-13 minutes). Drain once cooked.
- Attend the pasta warm with the lentil sauce and garnish with more dried herbs, if desired. The sauce would per chance well be saved in a freezer for later exercise. Please attain no longer freeze the cooked pasta though.