Ingredients
1 cup dry brown lentils
½ large white onion
1 green bell pepper, chopped
1 tps minced garlic
1 tbs avocado oil
¼ tsp basil
¼ tsp Oregano
¼ tsp dried parsley
¼ tsp Rosemary
¼ tsp thyme
¼ tsp garlic powder
¼ tsp red pepper flakes
2 cups marinara
2 cups vegetable stock
14 oz can of fire roasted diced tomatoes
3 tbs tomatoe paste
2 bay leaves
8 oz chickpea elbow macaroni
1 tbs coconut sugar
Vegan mozzarella
Pink Himalayan salt to taste
Black pepper to taste
Fresh parsley
Directions
Step 1
Dice 1/2 white onion and 1 green bell pepper.
½ large white onion
1 green bell pepper, chopped
Step 2
Add avocado oil to pan on medium heat. Add onions and cook for 2-3 mins. The add minced garlic, basil, Oregano, parsley, Rosemary, thyme, garlic powder, crushed red pepper and mix thoroughly. Pour in lentils, marinara, vegetable stock, canned tomatoes, tomato paste, green bell peppers and mix thoroughly. Add bay leaves and simmer covered for 15 mins. Pour in elbow macaroni and simmer again covered for 15 mins.
1 green bell pepper, chopped
1 tbs avocado oil
1 tps minced garlic
¼ tsp basil
¼ tsp Oregano
¼ tsp dried parsley
¼ tsp Rosemary
¼ tsp thyme
¼ tsp garlic powder
¼ tsp red pepper flakes
1 cup dry brown lentils
2 cups marinara
2 cups vegetable stock
14 oz can of fire roasted diced tomatoes
3 tbs tomatoe paste
2 bay leaves
Black pepper to taste
Pink Himalayan salt to taste
8 oz chickpea elbow macaroni
Step 3
Uncover, remove bay leaves, mix in 1 tbs coconut sugar, sprinkle vegan mozzarella over top, cover until cheese melts. Season with a little more salt & pepper if needed.
1 tbs coconut sugar
Vegan mozzarella
Pink Himalayan salt to taste
Black pepper to taste
Step 4
Top with vegan powdered parmesean cheese, freshly chopped parsley and enjoy!
Fresh parsley
