Lentil Bolognese Pasta

• 1 cup dry lentils, rinsed
• 2 dried bay leaves
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 small carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried basil
• 2 teaspoons red pepper flakes
• 1.5 cups dry red wine
• 1 tablespoon Cento vegetable paste
• 2 16-ounce diced tomatoes
• salt and pepper
• 1 pound whole wheat penne rigate

1. In a medium pot, bring water to a boil and add the lentils, one dried bay leaf, and a pinch of salt. Cook until slightly tender and set aside.
2. In a large pot over medium heat, drizzle olive oil to cover the pot. Add the onion, carrot, celery and cook until the vegetables soften and the onions turn golden.
3. Add in the minced garlic, thyme, basil, and red pepper flakes. Season with a pinch of salt and pepper. Stir thoroughly.
4. Add in the wine and cook until most of the liquid evaporates.
5. Add vegetable paste, cooked lentils, and diced tomatoes. Add water, 1/2 cup at a time, if the sauce starts to dry out. The final sauce should be moist but not soupy. Cook for at least an hour over low heat.
6. In another medium pot, bring water to a boil and add a pinch of salt. Cook the pasta according to the package directions (usually 11-13 minutes). Drain once cooked.
7. Serve the pasta warm with the lentil sauce and garnish with more dried herbs, if desired. The sauce can be stored in a freezer for later use. Please do not freeze the cooked pasta though.

dry lentils, bay leaves, olive oil, onion, carrots, celery stalks, garlic, thyme, basil, red pepper, red wine, tomatoes, salt, whole wheat penne rigate

Taken from food52.com/recipes/81214-lentil-bolognese-pasta (may not work)