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- 2 tablespoons extra-virgin olive oil
- ½ small onion, chopped
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 4 garlic cloves, minced
- 1½ teaspoons tomato paste
- 2 16-ounce cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)
- 1¼ cups dried French green lentils
- Coarse sea or kosher salt and freshly ground black pepper to taste
- 1 pound shaped pasta, such as cavatappi, rigatoni, or ziti
- Pecorino cheese, grated or shaved
- Fresh basil, chopped (optional)
- In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
- Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
- Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
- Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.
Tip: Like most dried legumes, lentils will last about a year when stored properly: Place them in an airtight container in a cool, dry spot. Cooked lentils will keep for up to 5 days in the refrigerator.
