Healthy and Flavorful Sun-Dried Tomato Red Lentil Pasta

Looking for a way to bring flavor and wellness to your dinner table? This pasta recipe, made from nourishing and delicious red lentils, is the perfect balance of savory, hearty, and wholesome. Packed with plant-based protein and fiber, it’s a feel-good meal that pairs beautifully with our 2022 Lewis Vineyard Pinot Noir whose sufficient acidity and complementary flavors of dried herbs, black cherry, savory spices, and earth easily stand up to this robust, high-acid dish.

Ingredients – Pasta

1 (8oz box)	Red Lentil Pasta
6 cups	Water
Pinch	Kosher Salt

Ingredients – Sun-Dried Tomato Sauce

1/4 cup	Extra Virgin Olive Oil
1	Sweet Onion
6	Garlic Cloves (Minced)
1 Tbsp	Dried Basil
1 Tbsp	Dried Oregano
2 Tsp	Ground Tumeric
To taste	Kosher salt & fresh ground black pepper
1 (28oz) can	Fire-roasted tomatoes (we prefer San Marzano)
1/2 cup	Oil-packed sun-fried tomatoes, oil drained, and chipped
1 Tbsp	Apple cider vinegar
2 large handfuls	Baby spinach or kale
For garnish	Grated parmesan or toasted pine nuts (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. When the oil sizzles, add the onion and cook until soft and caramelized, about 5-10 minutes. Add the garlic, basil, oregano, turmeric, salt and pepper. Cook for 1 minute or until fragrant.
2. Slowly add the tomatoes and the juices from the can, crushing the tomatoes with the back of a wooden spoon. Add the sun-dried tomatoes and vinegar. Simmer the sauce for 10-15 minutes or until reduced slightly. If desired, you can puree the sauce in a blender.
3. Stir in the spinach and cook five minutes longer.
4. Meanwhile, bring a large pot of salted water to a boil and boil the pasta to al dente according to package directions. Drain.
5. Divide the pasta among bowls and top with a generous amount of sauce. Top as desired with cheese, nuts, and herbs.