We are getting into the heart of comfort food season. In a perfect world I would live on mac and cheese for the next three months.
This is my attempt at a semi-healthy Bolognese type dish. The lentil sauce creates a ragu-like situation that gives off an almost “meaty” vibe.
Did I mention this is a one pot dish? Pasta gets thrown in dry and cooks along with lentils (as seen in my One Pot Mushroom and Kale Pasta). To recap- this dish is hearty, healthy, affordable, easy, with very little clean up! And, most importantly, very yum.
- 2 tablespoons olive oil (plus more for serving)
- 1 small yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 garlic cloves, finely minced
- 1 cup brown lentils, rinsed
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme
- 1 bay leaf
- Large pinch of red pepper flake
- 10 ounces rigatoni
- 1/3 cup milk
- 5 cups water
- Fresh parsley (for garnish)
- Freshly grated parmesan (amount to taste)
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and carrot and cook for 3-5 minutes.
- Add the garlic and stir for one minute.
- Season with salt/pep. Add lentils, tomato paste, thyme, bay leaf and red pepper flake. Cook for 3-4 minutes.
- Add the water and bring to boil. Reduce heat to medium low and simmer, with lid slightly ajar, for 40 minutes (or until lentils are tender).
- Bring the lentils to a boil again. Add the pasta and milk. Cook (uncovered), stirring often, so the pasta doesn’t stick, until the pasta is cooked and the sauce is a creamy and ragu-like. Discard the bay leaf and thyme sprigs.
- Add freshly grated parmesan. Garnish with a drizzle of olive oil and fresh parsley.
Inspired by TheTastingTable