Servings: 4 (click to scale)
Ingredients
- 2 quarts water
- 1 tsp kosher salt
- 9 oz dry linguini pasta
- 2 quarts water
- 1/2 cup dry red lentils
- 6 oz button mushrooms
- 2 tsp olive oil
- 3/4 cup yellow onion minced
- 2 tsp olive oil
- 2 tsp garlic minced
- 2 cup walnuts chopped fine
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp ground nutmeg
- 1 tsp ground paprika
- 3/4 tsp kosher salt
- 3 Tbsp tomato paste
- 1/2 cup low sodium vegetable stock
- 2 cup tomato puree
- 2 tsp dry oregano
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Instructions
- Preheat oven to 400°F.In a large pot add first listed water and salt, bring to a boil, add pasta, stir as needed, and cook 8-11 minutes until al dente. Drain, rinse, and reserve. Meanwhile, place lentils and second listed water in a pot and boil for 15-17 minutes, drain, and reserve.
- Toss the mushrooms in the first listed olive oil and roast in oven for 20 minutes. Then, add mushrooms to a food processor and blend until a finely chopped paste is formed.
- To a large skillet, add second listed oil and heat over medium heat. Add onions and garlic and cook for 2-3 minutes until onions are translucent and garlic is aromatic.Add walnuts, mushrooms, and cooked lentils. Brown and warm through. Add cumin, coriander, nutmeg, paprika, and salt and cook for 2 minutes until aromatic.Add tomato paste and cook for 5 minutes, stirring to fully combine.Add vegetable stock, tomato puree, and oregano. Cook for 25-30 minutes to allow all flavors to develop.
- Combine pasta with sauce and serve.
Chef Tips
Recipe provided by Lentils.
Nutrition
Calories: 810kcal | Carbohydrates: 100g | Protein: 30g | Fat: 35g | Saturated Fat: 4g | Sodium: 540mg | Fiber: 14g
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