A hearty ragu of red lentils simmered with soffritto and marinara until they melt into a thick, savory sauce, finished with balsamic and a drizzle of olive oil over spaghetti.
15m prep · 35m cook · 4 servings
Ingredients Instructions
12 oz Spaghetti 4 qt Water 1 cup Dry Red Lentils 2 cups Marinara Sauce 1 cup Vegetable Broth 1 whole Yellow Onion 2 whole Carrots 2 stalks Celery 3 cloves Garlic 1 tbsp Italian Seasoning 1 tbsp Balsamic Vinegar 2 tbsp Olive Oil Salt Black Pepper Fresh Basil
Instructions 1 Heat 1 tbsp olive oil in a 5- to 6-quart heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 6-7 minutes, stirring often, until the onion is translucent and the carrots are softened. 2 Add the garlic and Italian seasoning and stir about 30 seconds, until fragrant. 3 Add the rinsed red lentils, marinara sauce, and vegetable broth. Stir to combine, scraping up anything stuck to the bottom. Raise the heat and bring to a boil, about 5 minutes. 4 Reduce the heat to low and simmer, partially covered, 15-20 minutes, stirring every few minutes so the lentils don't stick. It's done when the lentils have broken down and lost their shape and the sauce is thick enough that a spoon dragged across the bottom leaves a trail that slowly fills in. If it gets too thick before the lentils are soft, add a splash of broth or pasta water. 5 While the sauce simmers, bring 4 qt water to a boil in a 6-quart pot (about 10-12 minutes), add about 1 tbsp salt, and cook the spaghetti according to package directions until al dente: tender but with a slight bite in the center. Reserve 1/2 cup pasta water, then drain. 6 Off the heat, stir the balsamic vinegar and remaining 1 tbsp olive oil into the bolognese. Season with salt and pepper to taste. Loosen with a little reserved pasta water if needed. Serve over the spaghetti, topped with torn fresh basil. Estimated nutrition (per serving) Calories 645 kcal
Protein 25g
Carbs 111g
Fat 11g
Fiber 14g
Sodium 570mg
Sugar 13g
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