PACCHERI AL FORNO /ricetta vegana

Rinse the lentils under cold water and set aside.

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes (if using). Stir to combine.

Pour in the vegetable broth and bring the mixture to a boil.

Once boiling, reduce the heat to low and add the lentils. Cover and simmer for about 30-35 minutes, or until the lentils are tender.

Stir occasionally and add more broth or water if the mixture becomes too thick.

Once cooked, taste and adjust seasoning if necessary.

Serve hot, garnished with fresh parsley.

Spice Level:

Dietary