1. Prepare Vegetables

   Prepare vegetables; dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).

   • 8 , finely diced Cremini Mushrooms
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 1/2 , finely diced Small Yellow Onion
   • 2 , minced Garlic Cloves
   • 6 , minced Sundried Tomatoes
   • 4 sprigs , leaves picked & chiffonade Basil Leaves
2. Create Sauce

   Heat a large skillet over medium-high heat. Add olive oil to pan and sauté onions, garlic, celery, carrots and mushrooms, with a pinch of salt, stirring occasionally, for 5 minutes or until soft. Add sun dried tomatoes, tomato paste, thyme and red wine scraping the bottom of the pan, and let wine reduce by half.

   • 2 Tbsp Extra Virgin Olive Oil
   • 1/2 cup Canned Red Tomato Paste with no salt
   • 3 sprigs Garden Fresh Thyme
   • 1/2 cup Red Wine
3. Create Sauce (continued)

   Add rinsed lentils and vegetable stock, and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry. Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.

   • 1/2 cup , rinsed French Du Puy Lentils
   • 4 cups Vegetable Stock
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Boil Pasta

   Bring a large pot of water to a boil; add salt. Cook pappardelle until al dente, firm to bite but not soft.

   • 1 lb Pappardelle
   • 1 tsp Kosher Salt
5. Serve & Enjoy!

   Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!

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Bowl (w/ Olive Oil)

	Amount per serving	Daily value percentage
Calories	770 kcal
Low Fat	15 g	19%
Total Saturated Fat	2.5 g	14%
Unsaturated Fat	13 g
Low Cholesterol	5 mg	2%
Sodium	1280 mg	60%
Total Carbohydrate	121 g	44%
Fiber Total Dietary	9 g	32%
Sugars Total	13 g
Good Source: Protein	30 g	59%
Vitamin C	17 mg	20%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	86 mg	6%
Good Source: Iron	7.5 mg	45%
Potassium K	1410 mg	30%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	1.3 mg	110%
Riboflavin	1 mg	80%
Niacin	15.5 mg	100%
Pantothenic Acid	1.4 mg	30%
Vitamin B-6	0.6 mg	35%
Folate (B9)	107 µg	25%

By Innit Culinary Team