Ingredients

Instructions

  1. Sauté aromatics: Heat olive oil in a large pot. Sauté diced onion, carrots, and celery for 8-10 minutes until softened. Stir in minced garlic and cook for 1 minute.
  2. Build flavor: Add tomato paste and cook for 2 minutes until it darkens. Deglaze with red wine (if using), scraping the bottom of the pan.
  3. Simmer: Add lentils, hemp seeds, crushed tomatoes, and broth. Bring to a boil, then reduce heat and simmer partially covered for 25–30 minutes until lentils are tender.
  4. Finish: Stir in balsamic vinegar and the optional nutritional yeast. Adjust salt and pepper to taste. Serve over al dente pasta.

Plating & Garnishing

  • Base: A nest of rigatoni topped with a generous ladle of the thick lentil sauce.
  • Finish: A drizzle of good olive oil, freshly cracked black pepper, and optional grated Pecorino.