Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. fresh thyme leaves
1 tsp. freshly chopped oregano
2 c. water
1 (28-oz.) can crushed tomatoes
1 c. green lentils, rinsed and drained
1/4 c. packed basil leaves, torn
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
Juice of 1/2 a lemon
Cooked spaghetti or linguine, for serving
Freshly grated Parmesan, for serving (optional)
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Step 2Add crushed tomatoes and lentils to pot. Pour water into can of crushed tomatoes and swirl around to catch any remaining sauce and pour into pot. Add basil and season with salt, pepper, and red pepper flakes. Step 3Bring to a boil, then reduce heat and simmer until lentils are tender, about 1 hour. Add more water as necessary. Step 4Stir in lemon juice and season with more salt and pepper to taste. Serve warm over pasta.
