Nearly this entire meal can be made with pantry ingredients, which makes it ideal for last-minute entertaining or for a week-night supper.
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup yellow or white onion, chopped
- 1 large rib celery, chopped
- 2 medium-sized carrots, chopped
- 1 cup button mushrooms, cleaned and sliced
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- One 28-ounce can diced or crushed tomatoes
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 3/4 cup water
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 2 teaspoons oregano, or 1 teaspoon dried oregano
- Dash red pepper flakes
- 1/4 teaspoon salt, or to taste
- 1/3 cup fresh basil leaves, chopped
- 12 ounces penne or rigatoni pasta (or linguine, if you prefer)
Click here for the instructions.