Healthy Recipes

Directions

1. Cook onion and carrot

   In a large saucepan, heat the olive oil over medium-high heat. Add the onion and carrot, and cook for 3 to 5 minutes, stirring often until soft but not brown.

2. Add lentils

   Add the garlic and cook for 1 minute. Season with salt and pepper, and add the lentils, tomato paste, thyme, bay leaf, and red pepper flakes.

3. Cook

   Cook for 3 to 4 minutes to allow the flavors to meld.

4. Let lentils simmer

   Add the water and bring to a boil. Reduce the heat to medium-low and simmer for 40 to 45 minutes with the lid slightly ajar, until the lentils are tender.

5. Add pasta and milk

   Bring the lentils back to a boil and add the pasta and milk.

6. Cook pasta

   Cook for about 10 to 12 minutes, uncovered, use a wooden spoon to stir often so that the pasta doesn’t stick to the bottom until the pasta is al dente and the liquid has reduced to a creamy, ragù-like sauce.

7. Discard bay leaf and thyme

   Discard the bay leaf and thyme sprigs.

8. Stir in purée

   Stir in tomato purée and bring to boil.

9. Serve and garnish

   Divide the pasta among serving bowls and garnish with the parsley and fresh basil, Parmesan, and more olive oil.