Best Recipes Ever - Penne with Tomato Lentil Sauce

Look for dried green lentils in bulk and specialty food shops. They are smaller than the more common brown lentil and have exceptional flavour and texture. This thick tomato sauce is a great place to use up a Parmesan rind: add it when adding the tomatoes.

Ingredients:

2 tbsp (30 mL) extra-virgin olive oil
1 onion, diced
1 each carrot and celery stalk, diced
3 garlic cloves, minced
1/4 cup (60 mL) thick-slice bacon or diced pancetta, optional
2 bay leaves
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried thyme
3/4 cup (175 mL) dried green lentils
1 can (28 oz/796 mL) tomatoes
1/4 cup (60 mL) dry red wine or water
2 tbsp (30 mL) chopped celery leaves or fresh parsley
4 cups (1 L) penne pasta, or other tube pasta

Preparation:

In large shallow Dutch oven, heat oil over medium heat; cook onion, carrot, celery, garlic, pancetta (if using), bay leaves, salt, pepper and thyme, stirring occasionally, for about 8 minutes or until softened.

Stir in lentils, tomatoes, wine and 1-1/2 cups (375 mL) water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 35 minutes or until thickened and lentils are tender. Discard bay leaves. Stir in celery leaves.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and return to pot or place in serving bowl. Spoon sauce over top.

Servings: 4

Tags: lentils, pasta, vegetarian