rigatoni with lentil ragu

olive oil
garlic, 3 cloves, minced
finely chopped onion, about half a cup (food processed is fine)
finely chopped carrot, about half a cup (food processed is fine)
finely chopped fennel and/or celery, about half a cup (food processed is fine)
fresh (or dried) rosemary
red pepper flakes
flat leaf parsley
brown lentils, 2 c
canned tomatoes, pureed (not tomato puree), at least a cup
water

olive oil in hot pot, add chopped garlic, saute, stir frequently as garlic begins to brown, add onion, carrot, fennel. cook for a few minutes, then add a tablespoon or so of chopped fresh rosemary, some red pepper flakes, and some chopped flat leaf parsley. cook around twenty minutes until veggies soften.

add two cups of brown lentils, a cup or two of pureed canned or fresh tomatoes, and four cups of water. cook until water is mostly absorbed and lentils are soft but not mushy. add salt and pepper to taste (do not add salt before lentils are cooked, as salt in the water will make the skins tough).

cook 8 ounces of tubular pasta such as rigatoni, drain and set aside. when lentils are ready, mix with pasta and sprinkle with parmesan.