30-Minute Hearty Lentil Sauce (Print Version)
# Ingredients:
01 -
396-340 grams rigatoni, uncooked
02 -
14 grams dried porcini mushrooms
03 -
2 tablespoons olive oil
04 -
Boiling water
05 -
1 bay leaf
06 -
1 small celery stalk, finely chopped
07 -
1 medium carrot, finely chopped
08 -
1 large shallot, minced
09 -
½ teaspoon smoked paprika
10 -
3 garlic cloves, minced
11 -
2 teaspoons fresh thyme (minced), or 1 teaspoon dried thyme
12 -
561 ml cooked lentils (canned ones rinsed and drained)
13 -
162 ml tomato paste (canned)
14 -
2 cups ready-made marinara
15 -
1 cup water used to soak mushrooms
16 -
2 teaspoons soy-based Tamari sauce
17 -
Sea salt and black pepper – adjust as needed
18 -
⅓ cup dairy-free creamer or other rich milk
19 -
1 tablespoon balsamic vinegar (aged)
20 -
Chopped parsley (optional garnish)
# Instructions:
01 -
Pour hot water over dried mushrooms in a bowl. Let them soak for 30 minutes. Drain and keep the water for later. Chop the soaked mushrooms into small pieces.
02 -
Start a pot of water boiling. Keep it for later when making the pasta.
03 -
Warm up your deep skillet or braising pan over medium heat. Add olive oil and coat the bottom. Toss in carrots, celery, and shallots. Stir and cook for 8-10 minutes until soft and starting to brown. Lower the heat if they’re cooking too fast.
04 -
Mix in minced garlic, paprika, thyme, and the bay leaf. Stir for a minute till it smells amazing.
05 -
Spoon the tomato paste into the pan, and keep stirring while it cooks for 2-3 minutes to deepen the flavor.
06 -
Add soaked mushrooms and lentils. Mix well together and season with salt and pepper.
07 -
Pour in marinara and the mushroom-infused water. Stir well. Let the sauce boil for a bit, then lower heat and lightly cover while it simmers for 10 minutes, stirring occasionally.
08 -
Cook your rigatoni a couple of minutes less than the package directions, so it’s still firm when added to the sauce.
09 -
After the sauce has simmered, add Tamari and balsamic vinegar. Stir in the non-dairy creamer or milk, adjust seasonings, and remove the bay leaf.
10 -
Stir your partially cooked rigatoni into the sauce. Let it finish cooking over low heat for 2-3 minutes. Serve warm and sprinkle parsley on top if you’d like.
# Notes:
01 -
Save 1 cup of the water used to soak mushrooms for later.
02 -
Cooking tomato paste thoroughly avoids metallic flavors.
03 -
Aged balsamic brings out a deeper flavor.
04 -
Non-dairy creamer adds a smooth richness to the sauce.