Penne with Red Lentils and Tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/penne-with-red-lentils-and-tomatoes
About this recipe
Penne with red lentils and tomatoes is a filling dinner made with tomato passata, onion, and olive oil. Red lentils cook quickly and naturally thicken the tomato sauce, so the dish needs neither meat nor cream. The tomato passata gives it a straightforward, tomato-forward base, while the onion adds sweetness and home-style flavor. This plant-based lentil pasta makes a complete weekday meal.
Ingredients
Servings: 4
250 g penne pasta
160 g red lentils
400 ml tomato passata
1 onion
1 tablespoon olive oil
350 ml vegetable broth
Steps
Cook the penne al dente for the time specified on the package. Reserve about 100 ml of the cooking water, then drain.
Rinse the lentils in a sieve. Finely chop the onion.
Heat the olive oil in a large skillet over medium heat and cook the onion for 3–4 minutes, until translucent.
Add the lentils, tomato passata, and broth. Bring to a gentle simmer, cover, and cook for 15 minutes, stirring every few minutes. Uncover and cook for another 3–5 minutes, until the lentils are completely tender and the sauce is thick; if needed, add some of the reserved pasta water.
Add the penne to the sauce and stir for 1–2 minutes, until the sauce coats the pasta evenly.
Serve immediately.
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