Spicy Red Lentil Pasta
Serves: 6 servings
  • ⅔ cup red split lentils, rinsed
  • 1 Tbsp canola oil
  • 227g/8 oz. sliced cremini mushrooms
  • ½ cup chopped sweet onion
  • 1 finely chopped carrot
  • 1-6 oz. can tomato paste
  • 1-14 oz can tomato sauce
  • 1 crushed clove garlic
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • 1 tsp sugar
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 tsp chili flakes or 1 Tbsp sriracha sauce (optional)
  • ½ cup white wine
  • 1 cup water
  1. In a small saucepan, cover lentils with cold water + 1 inch. Bring to boil, cover, reduce to simmer and cook 8-12 minutes until 'el dente'. Set aside.
  2. While lentils are cooking, add canola oil to a large fry pan over medium-high heat. Sauté mushrooms, onions and carrot for 4-5 minutes until softened. Add all remaining ingredients, bring to simmer, cover and cook for 50 minutes. NOTE: if in a hurry 20 minutes will do.
  3. After sauce has reduced, add cooked lentils and heat through. Serve over pasta with a garnish of parmesan cheese and chopped fresh herbs. Freezes really well.
Recipe by Eat In Eat Out at https://eatineatout.ca/spicy-red-lentil-pasta/