Good afternoon/evening depending on where you are. A few days ago when it was cold out I make this pasta dish. I am personally not a fan on lentils but the family loved it. It was a different taste, but not in a bad way. It does take some time to create this meal, but seems to be well worth it. The whole vegetarian vibe is scary, but it is really a normal meal without meat.
- 1 cup dried lentils
- ¼ cup olive oil
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- ½ tsp dried thyme leaves
- 1 tsp dried oregano
- salt and black pepper, to taste
- 2 tbsp tomato paste
- ½ cup red wine
- 28 oz Crushed Tomatoes
- 1 lb spaghetti
- ¼ cup parmesan cheese
- In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
- Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes.
- Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half.
- Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese.