Brown lentils give this tomato sauce a substantial texture without needing a meat substitute. Let the sauce simmer until the lentils are tender, then toss the pasta directly in the pan so the wide noodles pick up the sauce.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 carrot, finely diced
8 ounces cremini mushrooms, finely chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 cup brown lentils, rinsed
1 can (28 ounces) crushed tomatoes
2 cups low-sodium vegetable broth
1 teaspoon dried oregano
1/2 teaspoon fine salt
12 ounces pappardelle
1/3 cup grated Parmesan, plus more to serve
1 tablespoon chopped parsley
Directions
Heat oil in a Dutch oven over medium heat. Add onion and carrot and cook for 5 minutes.
Add mushrooms and cook for 6 minutes, until they release their moisture and begin to brown. Stir in garlic and tomato paste for 1 minute.
Add lentils, tomatoes, broth, oregano, and salt. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until lentils are tender.
Cook pappardelle in salted water according to package directions. Reserve 1/2 cup pasta water and drain.
Toss pasta with the lentil sauce and Parmesan. Add pasta water a little at a time if the sauce is thick.
Serve with parsley and extra Parmesan.
Recipe notes
Variations
Use green lentils if brown lentils are unavailable; check package directions and simmer until tender. Add 1/2 teaspoon fennel seed with the garlic. Use a wide ribbon pasta you have on hand.
Storage and reheating
Store sauce separately from cooked pasta in covered containers in the refrigerator for up to 4 days. Reheat sauce until bubbling and toss with freshly cooked pasta or reheat both with a splash of water.
Brown lentils give this tomato sauce a substantial texture without needing a meat substitute. Let the sauce simmer until the lentils are tender, then toss the pasta directly in the pan so the wide noodles pick up the sauce.
Heat oil in a Dutch oven over medium heat. Add onion and carrot and cook for 5 minutes.
Add mushrooms and cook for 6 minutes, until they release their moisture and begin to brown. Stir in garlic and tomato paste for 1 minute.
Add lentils, tomatoes, broth, oregano, and salt. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until lentils are tender.
Cook pappardelle in salted water according to package directions. Reserve 1/2 cup pasta water and drain.
Toss pasta with the lentil sauce and Parmesan. Add pasta water a little at a time if the sauce is thick.
Serve with parsley and extra Parmesan.
Variations
Use green lentils if brown lentils are unavailable; check package directions and simmer until tender. Add 1/2 teaspoon fennel seed with the garlic. Use a wide ribbon pasta you have on hand.
Storage and reheating
Store sauce separately from cooked pasta in covered containers in the refrigerator for up to 4 days. Reheat sauce until bubbling and toss with freshly cooked pasta or reheat both with a splash of water.
Brown lentils give this tomato sauce a substantial texture without needing a meat substitute. Let the sauce simmer until the lentils are tender, then toss the pasta directly in the pan so the wide noodles pick up the sauce.
Heat oil in a Dutch oven over medium heat. Add onion and carrot and cook for 5 minutes.
Add mushrooms and cook for 6 minutes, until they release their moisture and begin to brown. Stir in garlic and tomato paste for 1 minute.
Add lentils, tomatoes, broth, oregano, and salt. Bring to a boil, then reduce heat and simmer uncovered for 30 to 35 minutes, stirring occasionally, until lentils are tender.
Cook pappardelle in salted water according to package directions. Reserve 1/2 cup pasta water and drain.
Toss pasta with the lentil sauce and Parmesan. Add pasta water a little at a time if the sauce is thick.
Serve with parsley and extra Parmesan.
Variations
Use green lentils if brown lentils are unavailable; check package directions and simmer until tender. Add 1/2 teaspoon fennel seed with the garlic. Use a wide ribbon pasta you have on hand.
Storage and reheating
Store sauce separately from cooked pasta in covered containers in the refrigerator for up to 4 days. Reheat sauce until bubbling and toss with freshly cooked pasta or reheat both with a splash of water.
