Description
Hearty lentil bolognese, pantry-friendly and perfect for a chilly evening. A simple, satisfying pasta dish.
Ingredients
Units
Scale
- 0.75 cups (178 ml) dry small green lentils
- 1.5 tsp salt
- 1 lbs (454 g) rigatoni
- 2 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 1 medium onion
- 4 cloves garlic
- 28 oz (794 g) crushed tomatoes
- 0.25 tsp red pepper flakes
- 5 oz (142 g) baby spinach
Instructions
- Place the lentils in a medium saucepan with at least 5 cups of water and 1 teaspoon of salt. Bring to a boil, lower the heat to medium, and simmer for 30 minutes, or until tender but not mushy.
- While the lentils are cooking, bring a large pot of water to a boil and cook the pasta according to package directions, reserving about 1 cup of cooking water before draining.
- In a large, deep nonstick skillet with a lid, heat olive oil over medium-high heat. Add tomato paste and the remaining 1/2 teaspoon of salt; cook for 3–5 minutes, or until caramelized (darker red).
- Add the onions and garlic; cook for 10–15 minutes, or until soft, stirring often.
- Add the crushed tomatoes and red pepper flakes. Bring to a boil, reduce heat, and simmer, covered, for 20–25 minutes.
- Once the lentils and pasta are cooked, drain them and add them to the tomato sauce. Add reserved pasta water as needed, along with the spinach; toss well. Cook for 3–5 minutes, or until spinach has wilted.
Notes
- For a richer flavor, sauté the onions and garlic until deeply browned before adding the crushed tomatoes.
- If you prefer a smoother sauce, blend a portion of the cooked bolognese before adding the lentils and pasta.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 15
- Protein: 20