Lentil and Portobello Marinara with Whole Wheat Penne

January 8, 2013 9:08:31 AM PST
Lynn Dugan teaches healthy cooking classes at Marcel's Culinary Experience in Glen Ellyn. She is a registered dietitian who also holds a master's degree in exercise physiology.

Serves 6.

1/4 cup olive oil
1/2 cup onions, fine dice
1 tablespoon garlic, minced
1/3 cup shredded chopped carrots
1 cup chopped portobello mushrooms (about 1/2 pound)
1 15-ounce can crushed tomatoes
1 15-ounce can fire-roasted tomatoes
1 tablespoon parsley, finely chopped
1/4 cup red wine
2 bay leaves
5 basil leaves, finely chopped
1 tablespoon honey
3 cups lentils, cooked
Salt and pepper, to taste
1 pound whole wheat penne pasta, cooked as directed
Grated parmesan cheese

Heat oil on medium in a large saucepan. Add onions and garlic, cook until translucent. Add all other ingredients except the basil, honey, lentils, and salt & pepper. Bring to a boil, reduce heat and simmer uncovered for one hour, until sauce thickens.

Remove from heat. Add lentils, honey, and basil. Season with salt and pepper. Serve over whole wheat penne and sprinkle with parmesan cheese. Enjoy!