Lentil Enchilada Pasta – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
12 ounces penne (or pasta of choice)
3 cloves garlic, minced
½ cup diced red onion
1 stalk celery, diced
½ cup diced red bell pepper
1¼ cup vegetable broth, divided
1 jar (18.3-ounce) crushed tomatoes (about 2¼ cups)
2 cups cooked lentils
¼ cup nutritional yeast
2 tablespoons whole-grain flour, or as needed to thicken
2 tablespoons chili powder
½ to 1 teaspoon ground cumin
½ teaspoon fine pink Himalayan salt
¼ tsp paprika
Dash of cayenne pepper
Fresh black pepper, to taste
½ cup cilantro
FOR SERVING
Fresh greens (I like a mix of baby kale, spinach, and arugula)
Avocado, chopped
Paprika
Nutritional yeast
DIRECTIONS:
-Cook pasta according to package directions. While pasta is cooking, prepare the sauce.
-Place the garlic, onion, celery, and bell pepper in a medium pot with ⅓ cup water and ¼ cup broth. Cook over medium until the onion and celery are translucent, about 8 minutes.
-Add 1 cup broth, tomatoes, lentils, nutritional yeast, flour, chili powder, cumin, salt, paprika, cayenne, and black pepper. Bring to a boil over medium heat. Once boiling, turn to low and cook 8 minutes.
-Remove from heat and mix in pasta and cilantro.
-Serve with fresh greens and top with avocado and a sprinkle of paprika and nutritional yeast.
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