One-Pot Penne with Lentil Ragout – Lentils.org

One-Pot Penne with Lentil Ragout

  By annabellewaugh      

October 31, 2016

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Lentils make a fantastic and nutritious substitute for ground beef in a thick and hearty pasta sauce, especially when paired with whole wheat pasta. Even better, you can cook the pasta right in the sauce, making this dish an easy one-pot weeknight wonder.

  • Prep: 5 Minutes
  • Cook: 40 Minutes
  • 5 Minutes

    40 Minutes

    45 Minutes

  • Yields: 4-6
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Directions

  1. In a large, heavy-bottomed pot, stir together water, tomatoes and their juices, tomato puree, onion, red pepper, mushrooms, lentils, garlic, and Italian herb seasoning; bring to boil. Reduce heat, cover, and simmer over medium-low heat until lentils are tender, about 30 minutes.
  2. Stir in pasta, salt, and pepper. The mixture should be thick and only just cover pasta. Cover and simmer, stirring occasionally, until pasta is almost tender but still slightly form, 5-7 minutes. Sprinkle with cheese.

Quick Tip: For a vegan option, leave out the cheese, or replace it with a sprinkling of nutritional yeast.

Ingredients

2 1/2 cups (625 mL) water

1 (28 oz/796 mL) can diced tomatoes

1 1/2 cups (375 mL) tomato puree (passata)

1 onion, sliced

1 red bell pepper, chopped

1 (227 g/0.5 lb) package mushrooms, sliced

1 cup (250 mL) green lentils

4 garlic cloves, minced

1 1/2 tsp (7 mL) dried Italian herb seasoning

1 (13 oz/375 g) package whole wheat penne

1/2 tsp (2 mL) salt and pepper

1/4 cup (60 mL) grated Parmesan cheese

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Nutrition Facts

Serving Size2 cups (500 mL)
Calories430
Sodium730 mg
Potassium741 mg
Protein22 g
Cholesterol5 mg
Sugar13 g
Total Fat6 g
Saturated Fat1.5 g
Total Carbohydrates74 g
Dietary Fiber17 g