A rich, slow-simmered lentil sauce built on tomato paste, red wine and walnuts, tossed with wide pasta ribbons for a deeply savory plate.
10m prep · 1h 7m cook · 4 servings
- 1 tbsp Olive Oil
- 1 whole Yellow Onion
- 3 cloves Garlic
- ¾ tsp Dried Oregano
- ¾ tsp Dried Thyme
- 1 tsp Kosher Salt
- Black Pepper
- 6 tbsp Tomato Paste
- ⅓ cup Dry Red Wine
- 2 cups Vegetable Broth
- ⅔ cup Red Lentils
- 2 ¾ tbsp Walnuts
- 1 can (14.5 oz) Crushed Tomatoes
- 10 oz Long Wide Pasta
- ¾ tbsp Balsamic Vinegar
- ¼ cup Fresh Parsley
Instructions
Estimated nutrition (per serving)
Calories520 kcal
Protein21g
Carbs87g
Fat10g
Fiber9g
Sodium890mg
Sugar12g
