In a pot over medium heat, add the onion, garlic and olive oil. Cook until softened, approximately 2 minutes.
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Add the oregano, nutritional yeast and salt and cook for an additional minute until fragrant.
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Stir in the cremini mushrooms and diced tomatoes and allow to cook down for approximately 2 more minutes. Add the red lentils, broth and tomato sauce at this point.
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Bring the sauce to a boil, and then simmer over medium heat for approximately 20 minutes until the lentils are cooked through.
Tortoise likes lentils
Hey loves the recipe is on my IG page handle is @plantyou.
Looks amazing!! Except I'd need a substitute for tomatoes😑😅
Looks good. I love lentils.
RECIPE (4 to 6 servings)
1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 tsp oregano
3 tbsp nutritional yeast
1/2 tsp sea salt
1 tbsp balsamic vinegar
2 diced tomatoes
1 cup cremini mushrooms, minced
1/2 cup Dry Red Lentils (rinsed)
1 cup vegetable broth
2 cups pasta sauce of choice
Topped with vegan parm (I used violife)
In a pot over medium heat, add the onion, garlic and olive oil. Cook until softened, approximately 2 minutes.
.
Add the oregano, nutritional yeast and salt and cook for an additional minute until fragrant.
.
Stir in the cremini mushrooms and diced tomatoes and allow to cook down for approximately 2 more minutes. Add the red lentils, broth and tomato sauce at this point.
.
Bring the sauce to a boil, and then simmer over medium heat for approximately 20 minutes until the lentils are cooked through.