Penne with Lentil Ragu

With their rich, earthy flavor and tender texture, protein-rich lentils make an excellent substitute for meat in this simple, quick-cooking pasta dish. Serve with a salad for a complete meal that’s both satisfying and nutritious.

Penne with Lentil Ragu

Penne with Lentil Ragu

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A flavorful and satisfying meatless pasta dish made with nutrition-packed brown lentils, tomatoes and penne.
Yield: 4 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
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Ingredients

  • 10 ounces dried penne, rotini or ziti
  • 2 tablespoons olive oil
  • 2 carrots, peeled and cut into 1/4-inch dice
  • 1/2 cup onion, finely chopped
  • 3 cloves garlic, very finely chopped
  • 1 cup brown lentils
  • 1 can, 15 ounce diced tomatoes, undrained
  • 3/4 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the olive oil in a large skillet over medium heat. Add the carrots and cook until slightly softened, 2 minutes. Add the onion and garlic and continue cooking, stirring frequently, until the onion is translucent, 2 minutes longer.
  • Add the lentils, diced tomatoes, tomato sauce and oregano. Stir to combine, reduce the heat to medium-low, cover and simmer until the lentils are tender, 35 to 40 minutes. Season to taste with salt and pepper.
  • Note: You may need some add water midway through the cooking if the lentils absorb too much of the liquid before they’re fully cooked.
  • When the ragu is nearly done, cook and drain the pasta according to package directions. Plate individual servings and top each with a portion of the lentil ragu.
Author: Lynne Webb
Course: Pasta
Cuisine: Italian
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