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Pasta With Lentil Bolognese

A quick, easy, and healthy weeknight dinner that takes less than 30 minutes to prepare. It's incredibly hearty, rich and full of flavor, a stick-to-your-bones comfort food type of meal.
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Servings: 4 servings
Course: Main Course
Ingredients Method

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
  • 3 tablespoons tomato paste
  • 1 teaspoon balsamic vinegar
  • salt + pepper to taste
  • freshly-grated parmesan cheese + chopped parsley for serving

Method
 

  1. 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.
  2. 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.
  3. Add the tomato, stir, + cook until it releases a little moisture, about 3 minutes.
  4. 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.
  5. 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.
  6. 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!