Red Lentil & Walnut Bolognese with Penne

Ingredients

• 12 oz Penne Pasta
• ¾ cup Dry Red Lentils
• ½ cup Walnuts
• 1 can (28 oz) Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 whole Yellow Onion
• 2 whole Carrots
• 2 whole Celery Stalks
• 4 cloves Garlic
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• 1 cup Vegetable Broth
• ¼ cup Fresh Basil

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5 minutes. Add garlic, stir 30 seconds.
2. Add tomato paste, dried basil, and oregano. Stir 1 minute. Add lentils, walnuts, crushed tomatoes, and vegetable broth.
3. Bring to a boil, reduce heat, and simmer 20–22 minutes, stirring occasionally, until lentils are tender and sauce is thick.
4. Cook penne according to package directions. Drain.
5. Stir balsamic vinegar into the bolognese. Season with salt and pepper to taste. Toss with pasta and top with fresh basil.