NUTRITION

SERVINGS

INGREDIENTS

0.75 cup brown lentils (cooked)

1.5 oz chickpea pasta

0.5 cup tomato puree

0.75 cup non-fat Greek yogurt

2 tbsp nutritional yeast

0.25 cup yellow onion

0.25 cup carrots

0.25 cup celery

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

1 tsp fresh oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the finely diced onion, carrots, and celery until softened and translucent.

• 3

  Stir in the minced garlic and cook for approximately 1 minute until fragrant.

• 4

  Add the cooked lentils, tomato puree, sea salt, and black pepper to the skillet, stirring to combine and simmering for 5 minutes to meld the flavors.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt and nutritional yeast until the sauce becomes thick and creamy.

• 6

  Drain the pasta and toss it directly into the lentil sauce, garnishing with freshly chopped basil and oregano before serving.