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

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