Pasta With Lentil “Bolognese”

some of you may know that at the beginning of 2012, i set a little challenge for myself. i called it my One New Dinner A Week Challenge, + as you may have guessed, it entailed making one dinner each week that i had never made before. while the challenge was easy in a way, since there are millions of new-to-me recipes floating out there, it was difficult, too – finding the inspiration AND time to make 52 new dinners in a year proved to be *quite* challenging some weeks.

the great news? through this self-imposed challenge, i discovered some truly amazing recipes – ones that have now become staples in our household, that i never would’ve tried otherwise. and this meatless recipe is one of those gems. it’s a quick, easy, + healthy weeknight dinner that takes less than 30 minutes to prepare + was a huge hit. i worried that my meat-and-potatoes-loving husband might not dig it, but he was all raves about how much he loved it. it’s incredibly hearty, rich + full of flavor, a stick-to-your-bones comfort food type of meal.

and excitingly, i think i will successfully finish my One New Dinner A Week Challenge for 2012! only 5 new dinners and 4 1/2 more weeks stand between me + victory. fingers crossed that I can do it!!

Pasta With Lentil “Bolognese”

serves about 4, adapted from the kitchn

ingredients

1 pound short pasta of your choice – i used small shell pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
2 roma tomatoes, seeded + diced
1 (14 1/2 ounce) can lentil soup – i used Amy’s Lentil Soup
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
salt + pepper, to taste
freshly-grated parmesan cheese, for finishing

directions

bring a large pot of salted water to boil for the pasta. cook the pasta til al dente, according to the package directions. about 7 minutes (no matter what the package says), stirring occasionally.

while the pasta cooks, heat the olive oil in a skillet over medium heat. add garlic + onion; cook until fragrant, translucent, + softened, 4-5 minutes. add the tomato, stir, + cook until it releases a little moisture, about 3 minutes.

add the lentil soup + tomato paste, stir well, + cook until heated through + bubbling. remove from the heat, add the balsamic vinegar, + salt + pepper to taste.

when the pasta is done, drain, toss with a bit of olive oil, + divide amongst bowls. top the pasta with the lentil “bolognese,” then a generous serving of freshly-grated parmesan. stir, + enjoy!

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