Spicy Red Lentil Veggie Pasta

• Vegan

• Produce

  • 1/4 cup Basil, fresh
  • 1 cup Carrots
  • 1/2 cup Cherry tomatoes
  • 3 cloves Garlic
  • 1 cup Mushrooms
  • 1 Red bell pepper
  • 1/2 tsp Red chili flakes
  • 1/2 cup Red lentils
  • 2 cups White onion
  • 1/2 Zucchini

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1/2 tbsp Agave
  • 2 cups Marinera pasta sauce

• Pasta & Grains

  • 16 oz Pasta, gluten free

• Baking & Spices

  • 1 Salt and pepper
  • 1/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on eatingbyelaine.com

Description

Ingredients

• For the red lentils
• ½ cup red lentils + 2 cups water and pinch of salt
• For the spicy veggie sauce
• 1 tablespoon extra virgin olive oil
• 2 cups white onion, diced
• ¼ teaspoon fine grain sea salt
• 3 cloves garlic, minced
• 1 cup carrots, shredded in a food processor
• ½ cup cherry tomatoes, halved
• 1 cup mushrooms, chopped or sliced (~8 ounces)
• 1 red bell pepper, finely diced
• ½ zucchini, finely diced
• 2 cups marinera pasta sauce (not plain pureed tomatoes)
• ½ teaspoon red chili flakes (also known as crushed red pepper)
• ½ tablespoon agave
• 3 tablespoons tomato paste
• salt and pepper to taste
• ¼ cup fresh basil, diced
• For the pasta
• 16 ounces gluten-free pasta

Directions

• For the lentils:
• In a small saucepan, bring water to a boil over medium heat and add lentils and a pinch of salt. Reduce the heat to low and let the lentils simmer for 20 minutes until liquid is fully absorbed. Set aside.
• For the spicy veggie sauce:
• While lentils are cooking, heat a large, rimmed metal or 12-inch cast iron skillet over medium heat. Once hot, add olive oil, onion and salt and saute for 5 minutes until onions are soft and translucent. Add the garlic and stir frequently for another minute or two. Add carrots, tomatoes, mushrooms, red bell pepper and zucchini and saute for 10 minutes stirring frequently. Add the marinera pasta sauce, red chili flakes, agave, tomato paste, salt and pepper. Stir in the cooked lentils and reduce the heat to low. Continue to cook for 5 minutes stirring occasionally.
• For the pasta:
• Cook the pasta according to package instructions. Then drain and set aside.
• Stir the fresh basil into the spicy veggie sauce and sample. Adjust seasonings as needed. Add more agave for sweetness, red chili flakes for heat, salt for saltiness, or more fresh basil for depth of flavor.
• To serve, spoon the sauce over the pasta. Serve with any additional toppings, such as red pepper flakes, freshly ground black pepper or fresh basil.
• Gluten-free pasta is best when fresh but the sauce can be made ahead of time if desired and refrugerated in an airtight container for up to 3 days. Reheat sauce in the microwave or saucepan. Add a little marinera pasta sauce to thin if too thick or dry.