Spiced Lentils, Rice & Pasta with Onions
Extra virgin olive oil
1½ tbsp(s), plus 1 1/2 teaspoons divided
2 cup(s), chopped, sliced from top to bottom
1 tsp(s), divided
Crushed red pepper flakes
4 clove(s), large, finely chopped
No salt added diced tomatoes
Uncooked whole wheat pasta
2 oz, angel hair or vermicelli, broken into 1 ½-inch pieces
Cooked long grain brown rice
Hearty Lentil & Tomato Soup
- In a large nonstick skillet heat 1½ tbsp oil over medium heat. Add onion to pan; cook, stirring frequently, until deeply browned, 12 to 15 minutes. Add 1 to 2 tbsp water as needed to prevent scorching. Stir in ¼ tsp salt.
- Meanwhile, in another large skillet, heat remaining 1½ tsp oil over medium. Add pepper flakes and garlic; cook until aromatic, about 2 minutes. Stir in tomatoes and ¼ tsp salt. Increase heat to medium-high; cook until thickened, 6 to 7 minutes. Mash with a potato masher until consistency is jam-like. Spoon into a bowl. Rinse pan and wipe clean.
- Coat skillet with nonstick spray and heat over medium-high. Add pasta; sauté until toasted, 3 minutes. Stir in 1 cup water; cook, uncovered, until pasta is tender and liquid is absorbed, 4 to 5 minutes. Stir in rice, soup, and remaining ½ tsp salt; cook until thoroughly heated, 3 to 4 minutes. Serve rice mixture topped with tomato sauce and onions.
- Per serving (1 cup rice mixture, ¼ cup tomato sauce, and 3 tbsp onions)