NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked brown lentils

1 cup chopped cremini mushrooms

1 oz dry chickpea pappardelle

4 tbsp nutritional yeast

1 tbsp hemp seeds

0.5 cup tomato puree

0.25 cup diced yellow onion

0.25 cup diced carrot

2 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp water

PREPARATION

• 1

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

• 2

  While pasta cooks, heat 2 tablespoons of water in a large skillet over medium heat.

• 3

  Add the diced onion, carrot, and minced garlic, sautéing for about 5 minutes until softened, adding more water if needed to prevent sticking.

• 4

  Increase heat slightly and add the chopped mushrooms, cooking until they release their moisture and turn golden brown.

• 5

  Stir in the cooked lentils, tomato puree, dried oregano, sea salt, and black pepper.

• 6

  Reduce heat to low and simmer for 10 minutes to allow the flavors to meld into a thick, savory sauce.

• 7

  Stir in the nutritional yeast and hemp seeds to add a nutty, cheesy depth and extra protein.

• 8

  Drain the pasta and toss it directly into the skillet with the lentil bolognese until well coated, then serve immediately.