Spicy Red Lentil Pasta

Rinse the red lentils thoroughly. In a medium pot, combine the rinsed lentils and chicken broth. Bring to a simmer, cover, and cook until the lentils are very soft, about 15-20 minutes.

While the lentils are cooking, bring a large pot of salted water to a boil and cook your pasta according to package directions. Also, dice the onion and grate the Parmesan cheese.

Once the lentils are cooked, set them aside. In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant.

Stir in the tomato paste and cook for about a minute until it darkens in color.

Add the cooked lentil mixture to the skillet.

Use an immersion blender to blend the sauce directly in the pan until it's completely smooth. If the sauce is too thick, add a splash of reserved pasta water and blend again to reach your desired consistency.

Stir in the paprika, red pepper flakes, dried oregano, and black pepper.

Pour in the heavy cream and stir until fully combined.

Add the grated Parmesan cheese and stir until it has melted into the sauce.

Drain the cooked pasta and add it to the skillet with the sauce. Toss everything together until the pasta is well-coated.

Serve immediately, garnished with additional red pepper flakes and grated Parmesan cheese.