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Ingredients

  • 4 T olive oil
  • 2 onions roughly chopped
  • 2 large carrots peeled and chopped
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 4 leaves sage
  • 4 T tomato paste
  • 2 cups red lentils (dried)
  • 24 cherry tomatoes halved lengthwise
  • 12 cups vegetable broth
  • 16 oz rotini
  • 4 cups water
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 bunch cilantro chopped

Instructions

  1. Heat oil in large pot. Add onions and carrots, and sauté for 4 minutes. Add garlic, rosemary, sage, and tomato paste, and sauté for another minute, stirring often.

  2. Add lentils, cherry tomatoes, 8 cups vegetable broth, salt, and pepper. Bring to a boil and them simmer for 20 minutes. Stir occasionally.

  3. Stir in rotini, water, and remaining 4 cups vegetable broth. Simmer until pasta is cooked (about 12 minutes).

  4. Turn off stove and then add the chopped cilantro. Stir well, and serve! Enjoy!