6 Servings 25 min Cook
1 Cup Lentils
1 Cup, pieces or slices Mushrooms
1/4 Cup, hulled Sunflower Seed Kernels
1 Medium (2-1/2" dia) Onions
3 Clove Garlic
2 Cup Tomato Sauce
3 Medium Carrots
1/3 Cup Olives
1 1/3 Cup leaves, whole Basil
1/3 Cup Parsley
1/4 Cup Almond Milk
3 Tbsp Olive Oil
1 Tbsp Chili Powder
1 Tsp Salt
8 Oz Whole Wheat Pasta
Soak raw lentils overnight in water.
When ready to cook, boil whole wheat pasta according to instructions on the label, then drain and rinse with cold water and drain again.
In the mean time, shred lentils (soaked overnight) in your food processor until they look chopped and split a bit.
Transfer lentils to a large deep skillet and set aside.
Shred mushrooms and sunflower seeds in your food processor until they are chopped up and shred.
Add the shredded mushrooms and sunflower seeds to the lentils in the skillet.
Then shred the onion in the food processor and add it to the ingredients in the skillet.
Add the olive oil, turn on the heat to medium-high and saute for 2-3 minutes, constantly stirring.
Meanwhile in a food processor blend tomato sauce with 2 garlic cloves.
Add to the ingredients in the skillet, cover with a lid and let simmer for 8-10 minutes.
Keep an eye on them and if the sauce is too thick add more water - if it's too thin add tomato paste.
Try the lentils before the next step, just to make sure they're cooked.
Add chopped carrots, olives, basil, parsley and a smashed garlic clove and stir in well - shouldn't take more than 2 minutes.
Toss with pasta and serve hot.