Initial version
Ingredients
- 24 oz penne
- 4 tbsp olive oil
- 1 onion finely minced
- 2 large carrot finely minced
- 1 red bell pepper finely minced
- 1 tsp sugar
- 1 tsp sea salt
- 5 1/2 oz tomato paste
- 1 tbsp miso
- 1 c dried brown lentils
- 4 c water
- 1 c cherry tomatoes halved
Instructions
Heat olive oil in a large skillet over medium heat. Add the onion and cook to soften, about 5 minutes.
Add carrots, red pepper, sea salt, and sugar and continue to cook until caramelized, about 15 minutes.
Add garlic and tomato paste and cook until fragrant, about 3 minutes.
Add miso, lentils, and water. Stir to combine and bring to a boil. Reduce heat and let lentils cook uncovered for 25-30 minutes or until soft. Stir occasionally and add more water if needed.
When the lentils are almost done, cook the pasta al dente and drain.
Stir the cherry tomatoes into the sauce and let soften for a few minutes. Gently mix the pasta into the sauce.
To plate, top with grated or shaved parmesan cheese, red pepper flakes, and freshly ground black pepper to taste.