This straightforward marinara recipe from The Plant-Primarily based Cookbook will get added taste and heartiness from mushrooms, carrots, and lentils. Serve it with a easy, crisp inexperienced salad or a aspect of crusty bread for a fast, crowd-pleasing meal.
What you want:
1 medium yellow onion, finely diced
2 medium carrots, finely diced
6 cloves garlic, minced
¼ cup thinly sliced button or cremini mushrooms
1 teaspoon dried basil
¾ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon crimson pepper flakes or to your choice
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
2½ cups vegetable broth
1 cup crimson lentils, rinsed
1 tablespoon balsamic vinegar
2 teaspoons coconut sugar
½ teaspoon salt
2 cups child spinach
1 (16-ounce) bundle gluten-free spaghetti noodles, cooked in line with bundle instructions
Vegan parmesan cheese, for garnish
What you do:
- In a big sauté pan, add onion, carrots, and ¼ cup water, and prepare dinner 5 minutes or till onion is translucent. Add water as wanted to forestall burning.Â
- Add garlic, mushrooms, basil, thyme, oregano, and crimson pepper flakes. Stir and proceed to prepare dinner on medium warmth one other 5 minutes. Add tomato sauce, diced tomatoes, tomato paste, vegetable broth, and crimson lentils and stir. Cowl pan and convey to a simmer. Simmer 10 minutes.Â
- Partially take away cowl, and proceed to simmer one other 10 to 12 minutes, stirring each couple of minutes.Â
- Take away cowl and add balsamic vinegar, coconut sugar, salt, spinach, and prepare dinner for one more minute. Take away from warmth.Â
- To serve, divide pasta onto 4 serving plates and prime with marinara. Garnish with parmesan.
For extra plant-based recipes like this, learn:
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