YOUR SOLIN GENERATED RECIPE
Lean Beef and Lentil Pasta with Tomato Basil Sauce
Sautéed lean beef and earthy lentils simmered in a garlicky tomato basil sauce, tossed with chickpea pasta and finished with a silky drizzle of olive oil.
INGREDIENTS
4 oz Lean Ground Beef (93/7)
2.6 oz Chickpea Pasta
0.3 cup Cooked Brown Lentils
0.75 cup Marinara Sauce
1 tbsp Extra Virgin Olive Oil
0.3 cup diced Yellow Onion
2 cloves minced Garlic
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat half of the olive oil in a large skillet over medium-high heat.
Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula and cooking until browned and fully cooked through.
Stir in the cooked lentils and marinara sauce, reducing the heat to low and simmering for 5 minutes to allow the flavors to meld.
Drain the pasta and add it directly to the skillet with the meat and lentil sauce.
Toss everything together until well combined and coated.
Serve immediately, drizzled with the remaining olive oil and garnished with fresh basil if desired.