An easy and tasty crowd pleaser!
Prep Time: 30-40 minutes
Pairs well with: Cashew "Parmesan"
1 can (19 oz/540 ml) cooked green lentils, drained and rinsed – around 2 cups if you are cooking your own
1 onion, chopped
1 carrot, finely chopped (optional)
1/2 cup mushrooms, chopped
1 -2 cloves of garlic, peeled and minced or 1 – 1 ½ teaspoons dried
1 red bell pepper, seeded and chopped
1 tbsp olive oil
1 can (28 oz/796 ml) diced tomatoes, drained
1 tbsp apple balsamic vinegar (optional)
2 tbsp chopped fresh basil or 1 tsp dried
1 tbsp fresh oregano or 1/2 teaspoon dried
salt and pepper to taste
In a large high sided pan or saucepan, sauté the onion, carrots, and garlic in olive oil over medium heat for 3-5 minutes; being careful not the burn the garlic. Add peppers, mushrooms, carrots, and vinegar and continue to cook until the vegetables are soft.
Add lentils and tomatoes and simmer on low for 20-30 minutes until the lentils are soft, any liquid is gone, and the mixture is thickened. Remove from the heat and stir in herbs, salt, and pepper.
Spoon sauce over cooked pasta and enjoy!
Garnish with additional basil and Cashew "Parmesan”
The sauce can be stored in a lidded container in the refrigerator for a week or frozen for several months. For best results, store the pasta and the sauce separately.