Ingredients

1/4 cup olive oil

8 oz. cremini mushrooms chopped 3/4 pieces

1/4 tsp kosher salt + more

2 garlic cloves coarsely chopped

1 cup brown lentils

1/4 cup double- concentrated tomato paste

1/2 tsp crushed red pepper flake

1 and 1/2 parmesan finely grated about 1/2 cup + more cut in pieces

1/2 cup coarsely chopped parsley + more for serving

Method

1. Heat oil in a large oven or other heavy pot over medium . Add onion and mushrooms and cook stairring occasionally , until mushrooms are deeply browned and stairing to stick to bottom of pot 12-14 minutes . Season lightly with salt .
2. . Add garlic , lentils and tomato paste stairing often until tomato paste darkens slightly and lentils are coated about 2 minutes . Add 7 cups water and bring to a boil . Reduce heat and simmer gently until lentils are tender but still have some bite .
3. Add pasta and 1 tsp salt to pot . Increase heat and bring to a boil . Reduce heat and simmer gently , stairing often (Especially as the liquid starts to reduce through the end ) and adding very hot water and 1/2 cupful’s as needed if liquid is reducing too fast until pasta is cooked through and liquid is reduced 10-14minutes .
4. Remove pot from heat and stir in parmesan butter and 1/2 parsley . Taste and season with more salt if needed .
5. Divide among bowls on top and more parmesan and parsley

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