Lentils add a great meaty texture and umphs up the protein. Prepared like a classic bolognaise, looks might be deceiving but will pleasantly surprise you.

We Provide
  • 5 Oz. Rigatoni
  • ½ Cup Brown Lentils
  • ½ Brown Onion
  • 2 Stalk Celery
  • 2 Carrots
  • 2 Cloves Garlic
  • 2 Tablespoons Butter
  • 3 Oz. Crimini Mushrooms
  • 2 Tablespoon Tomato Paste
  • ½ Teaspoon Red Pepper Flakes
  • 1 ½ Oz. Grated Parmesan Cheese
You Provide
  • Salt and Pepper
  • Olive Oil
  • Cutting Board
  • Chefs Knife
  • Saute Pan
  • Medium Sauce Bowl
  • Stock Pot
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Step 1


Fill the stock pot ¾ full with water. Place over high heat and bring to a boil. While that heats up, prep your veggies.

Step 2


Finely dice the onion, celery, garlic, carrots and mushrooms. They need to be very small and all about the same size.

Step 3


Once the water is boiling, add in the lentils and boil for 15 minutes. While that cooks, preheat a sauté pan over high heat with the butter. Once melted, add in the diced veggies, red pepper flakes, salt and pepper. Cook over medium-high heat for 10 minutes.

Step 4


Once the lentils are tender, use a slotted spoon to remove lentils from boiling water. Add cooked lentils and tomato paste into sauté pan along with 1 cup of cooking liquid. Stir to combine and bring up to a simmer. Cover loosely and cook for 5 minutes over medium-low heat.

Step 5


Once all the lentils are in the sauté pan, salt the water and add more water if needed. Bring to a boil and add in the rigatoni. Cook for 10 minutes.

Step 6


Once your pasta is cooked through, add to your sauce along with most of the parmesan cheese (reserving some for final plating). Toss to combine and continue cooking until sauce coats all of the pasta. Serve next to your side salad with a big pinch of parmesan cheese on top.




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