Red Lentil and Tomato Pasta

Ingredients

• 1 cup red lentils
• 2 cups tomatoes
• 8 ounces grain pasta
• 1 large onion
• 3 pieces garlic
• 2 medium carrot
• 2 pieces celery
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 0.25 cup basil
• 1 cup spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Prepare the ingredients: finely chop the onion, garlic, carrots, and celery.
2. 2Rinse the red lentils under cold water until the water runs clear.
3. 3In a large skillet over medium heat, add the olive oil and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
4. 4Add the rinsed red lentils to the skillet and stir to combine.
5. 5Pour in the crushed tomatoes and vegetable broth, then bring the mixture to a boil.
6. 6Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
7. 7While the sauce is simmering, cook the whole grain pasta according to package instructions until al dente, then drain.
8. 8Once the lentils are cooked, stir in the fresh basil and spinach until the spinach is wilted.
9. 9Season the sauce with salt and black pepper to taste.
10. 10Toss the cooked pasta with the red lentil sauce until evenly coated.
11. 11Serve the pasta in bowls, garnished with additional fresh basil if desired.
12. 12Enjoy your nutrient-dense, Mediterranean-inspired pasta dish.