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.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
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.
