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Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, stirring constantly.

Pour in the crushed tomatoes and vegetable broth. Stir in the rinsed and drained lentils, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

Add the cooked and drained pasta to the lentil tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes more, allowing the pasta to absorb some of the sauce.

Remove from heat. Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese, if desired.


Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.

Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Cook for 1 minute more, until fragrant, stirring constantly.

Pour in the crushed tomatoes and vegetable broth. Stir in the rinsed and drained lentils, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

Add the cooked and drained pasta to the lentil tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. Cook for 1-2 minutes more, allowing the pasta to absorb some of the sauce.

Remove from heat. Serve immediately, garnished with fresh chopped basil and grated Parmesan cheese, if desired.
