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Spicy Red Lentil Pasta

If you're looking for a delicious, simple, and hearty meal for the weeknight, this rich recipe is perfect for you. It is a flavorful vegetarian meal, packed with protein and healthy fibers. Plus, this recipe is extremely easy to make, taking less than an hour to prepare and serve!

Servings: 7   |    Prep: 10 mins   |    Cook: 40 mins


2 tablespoons DaVinci extra virgin olive oil
1 onion, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1- 2 teaspoons red pepper flakes
4- 6 cloves garlic, minced
1 cup red or brown lentils, rinsed
2 cups water
28 Oz can crushed tomatoes
1 tablespoon maple syrup
Salt and Pepper
1 lb DaVinci Gnocchi pasta
Parmesan cheese and basil for topping


1. In a large pot or dutch oven, heat DaVinci Extra Virgin Olive Oil over medium heat.
2. Add the onion and cook for a few minutes or until it begins to soften (about 3 minutes).
3. Add the dried herbs, red pepper flakes (more or less to taste), 1 teaspoon of salt, and 1/4 teaspoon pepper, and stir until combined.
4. Then, add the garlic and cook a further two minutes until fragrant. Add the rinsed lentils into the pot and stir to combine.
5. Next, add the water slowly to deglaze the pan, followed by the crushed tomatoes and a splash of maple syrup (this helps to reduce the tinny- taste from the tomatoes!).
6. Season with salt and pepper, then cover the pot and cook for 20 minutes over medium heat. Remove the lid and cook for an additional 10 minutes, or until the lentils have softened but still hold their shape.
7 . Meanwhile cook the pasta according to package instructions, leaning towards al dente.
Reserve one cup of pasta water before draining.
8. When the lentils are fully cooked, return the cooked pasta to the pot, and scoop the sauce over the pasta. Toss to combine, using the pasta water to loosen the sauce slightly and to help it coat the pasta. Serve immediately with grated parmesan and fresh basil.

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