|a pasta dish that doesn't miss meat|
what you need:
- 1 medium onion (yellow or red, doesn't matter)
- 2 medium carrots
- 2 sticks of celery
- 3 large garlic cloves
- 1 cup red lentils
- the rind of Parmesan (about 3x1" is enough)
- 1 large can of diced tomatoes (san marzano best)
- 1 tbsp oregano
- 1 tsp red chilli flakes
- 1 dried bay leaf
- 1 handful fresh flat leaf parsley
- salt & pepper
- 2 tbsp olive oil
- Parmesan cheese for garnish
- about 1 cup of water
- whole wheat linguine
what to do:
- Prep onions, carrots, and celery but washing, peeling, and dicing into small pieces. Roughly chop garlic.
- Rinse dried lentils. Get spices and other ingredients ready to go.
- In a large pot on medium heat, add 2 tbsp olive oil. Sauté onions, carrots, and celery until softened and lightly browned. Add garlic and parmesan rind and continue stirring.
- Add rinsed lentils, red chilli flakes and oregano. Stir to avoid burning. Add canned tomatoes after about a minute or so, water, and bay leaf. Season with salt and pepper. Cover and once it all boils, bring to a very low simmer.
- Let it simmer for about 45 minutes but check regularly and stir to avoid the bottom burning. Add 1/4 cup of water at a time when needed (if the sauce is too dry it will burn easily).
- In the meantime, roughly chop parsley and grate Parmesan cheese for garnish.
- Cook whole wheat linguine as directed by your package.
- Toss linguine in a large bowl with desired amount of sauce, then plate it up with parsley and parmesan sprinkled on top. Enjoy!