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Vegan red lentil marinara spaghetti

This easy marinara recipe from The vegetable cookbook receives additional flavor and warmth from mushrooms, carrots and lentils. Serve with a simple, crunchy green salad or a side of crusty bread for a quick, people-friendly meal.

What you need:

1 medium yellow onion, finely diced
2 medium-sized carrots, finely diced
6 cloves of garlic, chopped
4 ounce button or cremini mushrooms, thinly sliced
1 teaspoon of dried basil
¾ teaspoon of dried thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes or to your liking
1 (15 ounce) can of tomato sauce
1 (14.5 oz) can of diced tomatoes
2 tablespoons of tomato paste
2½ cups of vegetable stock
1 cup of red lentils, rinsed
1 tablespoon of balsamic vinegar
2 teaspoons of coconut sugar
½ teaspoon of salt
2 cups of baby spinach
16 ounces of gluten-free spaghetti pasta cooked according to the directions in the package
Vegan parmesan for garnish

What you are doing:

  1. In a large skillet, add the onion, carrots, and ¼ cup of water and cook for 5 minutes or until the onion is translucent. Add water as needed to avoid burns.
  2. Add the garlic, mushrooms, basil, thyme, oregano, and red pepper flakes. Stir and cook over medium heat for another 5 minutes. Add tomato sauce, diced tomatoes, tomato paste, vegetable stock and red lentils and stir. Cover the pan and bring to the boil. Let simmer for 10 minutes.
  3. Partially remove the lid and simmer for another 10 to 12 minutes, stirring every few minutes.
  4. Remove the lid and add balsamic vinegar, coconut sugar, salt, spinach and cook for another minute. Take off the stove.
  5. To serve, divide the pasta on 4 serving plates and cover with marinara. Garnish with parmesan cheese.

Photo credit: Ashley Madden

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