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1. Finely chop the onion, mince the garlic, and measure out the lentils, pasta, peas, spices, cream, and cheese so they are ready to add to the pot.
1 piece yellow onion,
3 clove garlic,
0.8 cup dried red lentils,
12 oz short pasta (penne, fusilli, or similar),
1 cup frozen green peas,
1.2 tsp salt,
0.5 tsp black pepper,
1 tsp dried oregano,
1 tsp dried basil,
0.2 tsp red pepper flakes,
0.2 cup heavy cream,
0.5 cup grated Parmesan cheese,
2 tbsp fresh parsley (garnish)
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2. Heat olive oil in a large wide pot or deep sauté pan over medium heat. Add the chopped onion and cook, stirring often, until softened and lightly golden around the edges, about 5 to 7 minutes.
2 tbsp olive oil,
1 piece yellow onion
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3. Add the minced garlic to the pot and cook, stirring, until fragrant, about 30 seconds, making sure it does not brown.
3 clove garlic
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4. Stir in the crushed tomatoes, vegetable broth, dried lentils, dried oregano, dried basil, red pepper flakes, salt, and black pepper until well combined, scraping the bottom of the pot to release any browned bits.
0.8 cup dried red lentils,
1 can San Marzano crushed tomatoes,
3.5 cup vegetable broth,
1.2 tsp salt,
0.5 tsp black pepper,
1 tsp dried oregano,
1 tsp dried basil,
0.2 tsp red pepper flakes
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5. Bring the mixture to a boil over medium-high heat, then add the pasta and stir well so it is evenly distributed and submerged. Reduce the heat to medium-low to maintain a gentle but steady simmer.
12 oz short pasta (penne, fusilli, or similar)
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6. Cook uncovered, stirring every couple of minutes to prevent sticking, until the pasta is just shy of al dente and the lentils are tender, about 12 to 14 minutes. If the mixture becomes too thick before the pasta is cooked, stir in a splash of hot water or broth as needed.
3.5 cup vegetable broth
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7. Stir in the frozen peas and cook for 2 to 3 minutes more until the peas are heated through and the pasta is al dente and saucy.
1 cup frozen green peas
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8. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese until the sauce turns creamy and glossy. Taste and adjust seasoning with additional salt and black pepper if needed.
1.2 tsp salt,
0.5 tsp black pepper,
0.2 cup heavy cream,
0.5 cup grated Parmesan cheese
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9. Turn off the heat and let the pasta rest for 2 minutes to thicken slightly. Sprinkle with chopped fresh parsley, then serve hot directly from the pot.
2 tbsp fresh parsley (garnish)
By james