Sweet Potato Spaghetti with Chunky Lentil Sauce

• Vegan
• Gluten free

• Produce

  • 2 tsp Basil, dried
  • 1 Bell pepper, small
  • 1 Carrot, medium
  • 1 stalk Celery
  • 4 cloves Garlic
  • 1 cup Green lentils
  • 2 Large or 4 medium sweet potatoes (about 2 pounds
  • 1 Onion, medium
  • 1 1/2 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 tsp Thyme, dried
  • 1 14.5-ounce can Tomatoes

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 14.5-ounce can Tomato sauce

• Baking & Spices

  • 1 Dash Cayenne pepper, ground

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

Found on emilieeats.com

Description

Ingredients

• 2 large or 4 medium sweet potatoes (about 2 pounds)
• 1 medium onion
• 1 small bell pepper, or ½ large
• 1 medium carrot
• 1 stalk celery
• 4 cloves garlic
• 2 teaspoons dried basil
• 1½ teaspoons dried oregano
• 1 teaspoon dried thyme
• Dash of ground cayenne pepper
• 1 14.5-ounce can diced tomatoes
• 1 14.5-ounce can tomato sauce
• 1 cup green lentils
• 3 cups vegetable broth
• 1 teaspoon apple cider vinegar
• Fresh parsley, for garnish

Directions

• In a large pot over medium heat, add water or oil, if using.
• Add onion; cook for 5 minutes, until they begin to turn clear. Add bell pepper, carrot, and celery; cook for 5-7 more minutes, until the vegetables begin to soften. Add garlic; cook for 1 minute. Add basil, oregano, thyme, and cayenne pepper; cook for 1 minute, until fragrant.
• Add diced tomatoes, tomato sauce, lentils, and broth. Bring to a boil. Cover; lower heat. Simmer for 25-30 minutes. until the lentils are fully cooked.
• Add apple cider vinegar; stir.
• Spiralize or julienne sweet potatoes into noodles or ribbons. In a large pot or wok, add a little water or oil; add sweet potatoes. Cook for about 10 minutes, stirring, until tender. You can cover the pot to steam the noodles and speed up the process.
• Serve a bed of noodles with a scoop of lentil sauce and a garnish of fresh parsley.