Keep this one in your back pocket

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Soak the lentils in water for 30 to 60 minutes. Meanwhile, chop the onion and garlic and chop the walnuts.
2. Heat a 12-inch deep sauté pan or Dutch oven over medium-high heat. Add the olive oil and, once shimmering, add the onion with a pinch of salt. Cook, stirring occasionally, until light brown fond forms, about 5 minutes. Deglaze with a few spoonfuls of water and keep cooking, adding water every few minutes, until the onion is soft and golden brown, 9 to 10 minutes.
3. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt and black pepper. Cook, stirring frequently, for 60 to 90 seconds.
4. Stir in the tomato paste and cook 2 to 3 minutes, stirring very often, until it turns darker red.
5. Optional: pour in the red wine, scrape up the browned bits and cook 1 to 2 minutes until the alcohol smell fades and the mixture is jammy.
6. Pour in the broth, scraping the bottom and stirring the broth into the tomato paste. Add the lentils and walnuts, bring to a boil, then reduce to medium-low for a rapid simmer for 20 minutes, stirring occasionally.
7. Add the crushed tomatoes and simmer 15 to 20 minutes more, until the lentils are tender but still al dente, stirring to prevent sticking and adding a little water or lowering the heat if needed.
8. Meanwhile, boil the pasta in well-salted water until just al dente. Reserve a ladle of pasta water, then drain without rinsing.
9. Taste the sauce and adjust salt and pepper. Stir in the balsamic vinegar (or sugar), then toss the hot pasta with the sauce, adding a little pasta water if needed. Garnish with parsley or basil if using.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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GarlicOnionTomatoTomato pastePastaWalnutLentilRed lentil