- In a large skillet, saucepan or Dutch oven, add pasta sauce, 1 and1/2 cups
water, 1 cup red lentils, and seasonings. Cover, bring to a boil. Then bring
heat down to a simmer and cook for 20 minutes. Lentils should be soft with
a slight bite.
- Create spiralized zucchini and yellow squash noodles while the ragu is
- When lentils are tender, stir in chopped walnuts.
- Ladle noodles with sauce and garnish with tomato slices, olives, a sprinkle
of nutritional yeast and freshly chopped basil leaves.
Serve with a hand tossed fresh spinach salad and a red wine vinaigrette.
Yield: 4 servings
All recipes provided by: AlmostVeganCookingSchool.com