Italian Tomato & Lentil Penne

Finely chop 1 medium onion and mince 3 cloves of garlic. Wash and finely chop 15 g of fresh basil.

In a medium pot, combine 400 g of dry brown lentils with 1.2 l of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the lentils are completely tender.

While the lentils are cooking, bring a separate large pot of salted water to a boil. Add 180 g of dry penne pasta and cook for 10 to 12 minutes until al dente. Drain, reserving 60 ml of the pasta water.

In a large skillet, heat 15 ml of olive oil over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.

Add the minced garlic to the skillet and cook for 1 minute until fragrant, taking care not to burn it.

Pour 400 g of canned crushed tomatoes into the skillet with the onions and garlic. Season with a pinch of salt and black pepper to taste, and simmer gently for 5 minutes.

Drain the cooked lentils. Measure out exactly half of the cooked lentils (approximately 500 g) and let them cool; place this reserved portion in an airtight container in the refrigerator to use for Day 3.

Add the remaining 500 g of cooked lentils to the tomato sauce in the skillet. Stir in the cooked penne pasta and half of the chopped fresh basil. Toss to combine, adding a splash of the reserved 60 ml of pasta water if the sauce is too thick. Simmer together for 2 minutes.

Divide the pasta and lentil ragu between two plates and garnish with the remaining fresh basil.