Ingredients

Makes 6 servings

　　2 tablespoons extra-virgin olive oil

　　1/2 small onion, chopped

　　1 small carrot, chopped

　　1 stalk celery, chopped

　　4 garlic cloves, minced

　　1 1/2 teaspoons tomato paste

　　2 (16-ounce) cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)

　　1 1/4 cups dried French green lentils

　　Coarse sea or kosher salt and freshly ground black pepper to taste

　　1 pound shaped pasta, such as cavatappi, rigatoni, or ziti

　　Pecorino cheese, grated or shaved

　　Fresh basil, chopped (optional)

　　

Step 1

1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.

　　

Step 2

2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.

　　

Step 3

3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.

　　

Step 4

4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.

　　Tip:

　　Like most dried legumes, lentils will last about a year when stored properly: Place them in an airtight container in a cool, dry spot. Cooked lentils will keep for up to 5 days in the refrigerator.