Lentil Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

10 ounces pappardelle pasta

2 tablespoons extra-virgin olive oil (plus more for drizzling)

½ medium yellow onion (diced)

1 medium carrot (finely chopped)

8 ounces cremini mushrooms (stemmed and finely chopped)

3 garlic cloves (chopped)

½ teaspoon sea salt

Freshly ground black pepper

1 teaspoon balsamic vinegar

1 teaspoon tamari

1½ cups cooked green or French green lentils (from ½ cup dry)

24 ounces marinara sauce

½ cup Parmesan cheese or vegan Parmesan (for serving)

Fresh parsley (for garnish)

Directions

Bring a large pot of salted water to a boil and prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the mushrooms, garlic, salt, and several grinds of pepper and cook for another 5 to 8 minutes, stirring occasionally, or until the mushrooms are tender.

Stir in the balsamic and tamari, then add the lentils and marinara. Cook, stirring, for 2 minutes, or until the sauce is well-combined and heated through.

Add the pasta to the skillet and toss to combine. Portion onto plates and serve with Parmesan and fresh parsley for garnish.