Pasta with Lentils - YMCA of Central Florida

Ingredients

• 2 tablespoons olive oil, plus more for serving
• 1 small yellow onion, finely chopped
• 1 medium carrot, peeled and diced
• 2 garlic cloves, finely minced
• Kosher salt and freshly ground black pepper, to taste
• 1 cup brown lentils, rinsed
• 1 tablespoon tomato paste
• 3-4 fresh sprigs of thyme
• 1 fresh bay leaf
• Pinch crushed red pepper flakes
• 5 cups water
• 8 oz. whole wheat penne pasta
• ⅓ cup whole milk
• 1 8 oz. can tomato puree, low sodium
• 1 tablespoon Italian parsley, finely chopped
• ¼ cup fresh basil, chopped
• Grated Parmesan, for serving