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’ve discovered some truly amazing recipes – ones that have now become staples in our household, that I never would’ve tried otherwise. 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-lovin’ husband might not dig it, but he was all raves about how great it was. 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 onion, diced
2 roma tomatoes, seeded + diced
1 (14 1/2 ounce) can lentil soup – i used Amy’s Lentil Soup
3tablespoons tomato paste
1 teaspoon balsamic vinegar
salt + pepper, to taste
freshly-grated parmesan cheese + chopped parsley, for serving

directions

Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente, according to the package directions, 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 tiny bit of olive oil, + return to the pot. Stir about half of the lentil mixture into the pasta (so the pasta is well-coated in sauce.) Then, divide the pasta between 4 bowls, and top each bowl with a quarter of the remaining lentil mixture. Top with a generous serving of freshly-grated parmesan + chopped parsley. Stir, and enjoy!

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