Ingredients
- 200g of spaghetti or other long pasta
- 100g of champignons
- 50g dry or 100g canned lentils
- 1 large onion
- 1 large clove of garlic
- 1/3 tube of thick tomato paste
- 1 can (460g) of chopped tomatoes (polpa)
- dry oregano, basil, and thyme
- Parmigiano
- parsley or other herbs for garnish
Instructions
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(If you use dry lentils) Put the lentils and water into a pot and bring it to a boil. Cook them on low heat for 30 minutes, or according to the recommendations on the package. Continue with the recipe when about 15-20 minutes are left until the lentils are done.
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Heat the oven to 150°C. Thoroughly wash the mushrooms and cut them into bite-sized pieces. Put them on a tray, and put the tray in the oven for 10 minutes.
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Peel and chop the onion; mince the garlic. Warm enough olive oil in a skillet over medium heat.
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Put the onion and garlic in the skillet with some salt and pepper. Cook them for 2-3 minutes until the onion gets soft, then add tomato paste, oregano, basil, and thyme. Simmer them for 1-2 minutes.
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Add chopped tomatoes, salt, and pepper. Cook everything on medium-low heat for 10 more minutes. Add mushrooms and lentils (drain any water that's left) and cook for 5 more minutes.
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Cook pasta al dente on the lowest heat. Drain, then add the sauce; let everything blend together for a minute. Garnish with grated Parmigiano, parsley, and/or other herbs, and serve.
