👇 INGREDIENTS:
- 300 g pasta
- 2 tbsp olive oil
- ½ medium yellow onion, diced
- 1 medium carrot, finely chopped
- 230 g mushrooms, finely chopped
- 3 garlic cloves, minced
- ½ tsp salt
- Black pepper to taste
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- ½ cup dry (to be cooked) or 1.5 cups cooked or canned lentils
- 680 g marinara sauce
- ½ cup Parmesan or vegan cheese for serving
- Fresh parsley for garnish
👇 HOW TO COOK 👇
1️⃣ Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and toss with some olive oil to prevent sticking. Set aside.
2️⃣ Heat the olive oil in a large skillet over medium heat. Add the onion and carrot. Cook, stirring occasionally, for 5-8 minutes.
3️⃣ Add the mushrooms, garlic, salt, and pepper. Cook for another 5-8 minutes, stirring occasionally, until the mushrooms are soft.
4️⃣ Add balsamic vinegar and soy sauce, then add the lentils and marinara sauce. Cook, stirring, for 2 minutes.
5️⃣ Add the pasta to the skillet and stir to combine. Serve with Parmesan and fresh parsley.
Enjoy your meal! 😋
