Lentil Tomato Pasta

Ingredients

• 10 Ounce whole wheat penne pasta - 10 (ounces)
• 0.75 Cup red lentils, rinsed - 3/4 (cup), rinsed
• 28 Ounce canned crushed tomatoes - 28 (ounces)
• 2 Count carrots, diced - 2 (medium), diced
• 1 Count yellow onion, diced - 1 (medium), diced
• 3 Cup baby spinach - 3 (cups)
• 4 Cup low-sodium vegetable broth - 4 (cups)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Teaspoon Italian seasoning - 1 (teaspoon)
• 0.75 Teaspoon fine salt - 3/4 (teaspoon)

Instructions

1. Prep ingredients

   1. *Dice the carrots and onion*, *mince the garlic*, rinse the red lentils, and measure the remaining ingredients before turning on the stovetop.

2. Soften vegetables

   2. Heat the olive oil in the large pot over *medium heat*, then add the onion, carrots, and salt; cook for *5 minutes*, stirring often, until the onion softens.

3. Bloom aromatics

   3. Stir in the garlic and Italian seasoning and cook for *30 seconds*, until *fragrant*.

4. Start the sauce

   4. Add the red lentils, crushed tomatoes, and vegetable broth; stir well, bring to a *gentle boil*, then reduce to a *steady simmer* for 8 minutes.

5. Cook the pasta

   5. Add the whole wheat penne and stir to keep it from sticking; simmer uncovered for *11 to 13 minutes*, stirring often, until the pasta is *tender* and the lentils are soft.

6. Wilt spinach

   6. Stir in the baby spinach and cook for *1 to 2 minutes*, until the spinach is *wilted* and the sauce looks thick and hearty.

7. Rest before serving

   7. Turn off the heat and let the pasta rest for *3 minutes* so the sauce can *settle and thicken* before serving.