Creamy red lentil pasta Protein-rich, comforting, and sooo delicious. If you don…
?Creamy red lentil pasta? Protein-rich, comforting, and sooo delicious. If you don’t like pasta (is that even a thing???), serve with grain of choice. Oh, and did I mention how quick and easy this dish is to make? It really is! (Oil-free option.)
✅Recipe: Serves about 3. ✅Cook 1/2 packet pasta (about 8 ounces). Set aside. ✅Heat 2 teaspoons oil, or 2 tbsp veggie broth, in a large sauté pan over medium-high heat. ✅Cook 1 large shallot until translucent and fragrant, 3 to 4 minutes. ✅Add 1 cup (washed) red lentils, and 3 cups veggie broth. Bring to a gentle boil. Reduce the heat and simmer, covered, for about 10 minutes, or until the lentils are cooked. (Stir every few minutes, adding more broth if needed.) ✅Remove the saucepan from the heat. Stir in 1 cup tomato sauce, 1-1/2 tablespoons tamari or soy sauce, 1 teaspoon apple cider vinegar or fresh lime juice, 1 teaspoon sriracha, and 3/4 teaspoon maple syrup. ✅Return to burner and cook for 2 to 3 minutes, until warmed through. ✅Add 1-14oz can full fat coconut milk and stir. ✅Cook for 3 to 5 minutes, until warmed through, mashing some of the lentils with a spatula to thicken the sauce.✅Add salt to taste. ✅Stir in desired amount of cooked pasta.
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