Linguine With Spicy Lentil Sauce

Comforting and earthy.

• Ready In: 1 hr 17 mins
• Serves: 8

Ingredients

• 6  tablespoons extra virgin olive oil, plus additional for drizzling
• 1  cup  finely chopped celery
• 1  cup  finely chopped carrot
• 2  cups  chopped onions
• 2  plump garlic cloves, chopped
• 1 -2  fresh  hot pepper, seeded and chopped
• 1  teaspoon fine sea salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1 1⁄2 cups lentils
• 1 1⁄2 lbs linguine or 1 1⁄2 lbs penne
• 1  tablespoon  grated lemon zest
• 1⁄2 cup  coarsely chopped fresh flat-leaf parsley

Directions

1. Heat olive oil in a saucepan; add in the celery, carrots, onions, and garlic; stir/saute over med-high heat, about 15 minutes, until the vegetables are soft and beginning to brown.
2. Add in the hot peppers, salt, and red pepper flakes; continue sauting 5-10 minutes, allowing vegetables to brown—keep a close eye on the vegetables, stirring often, so they don’t burn.
3. Add in the lentils and 5 cups water; cover, bring to a boil; decrease heat, and simmer until the lentils are soft but not falling apart, 18-22 minutes (if you lentils have been gathering dust in the pantry, they can take as much as 40 minutes to cook; for a longer cooking time, may have to add more water).
4. When the lentils are tender, bring at least 5 quarts of water to a boil in a big pot.
5. Generously salt water; drop in pasta; cook, stirring often, until al dente.
6. Drain pasta and toss it into the lentil sauce; drizzle with an additional tablespoon or two of olive oil.
7. Fold in lemon zest and parsley; serve immediately.