Red Lentil Ragu

with Garden Vegetables & Whole Grain Angel Hair Pasta

Fennel, asparagus, and cherry tomatoes roast to perfection while you finish a hearty ragu of red lentils and tomatoes on the stovetop. Red lentils are packed with protein, and are best eaten tender but with the slightest bite– so while you’re making the ragu, check periodically to see when they’re ready. Fresh parsley lightens the dish in a simple vinaigrette. Serve any extra dressing on the side after you toss the roasted vegetables.