Plant-Based Spaghetti

Plant-Based Spaghetti that the whole family will love...even those picky toddler eaters!
I don't like really complicated recipes. I don't like it if they have ingredients that I've never heard of or ingredients that I have to go to 3 different grocery stores to find. Ain't nobody got time for that! This recipe is easy and convenient and the whole family will like it and your kids (or husband!) won't even know it's healthy for them!

Ingredients:
1-2 tbs olive oil (for oil free, use 2-4 tbs organic vegetable broth)
1 cup cooked green lentils (follow package directions, make sure they are tender all the way through)
1 small package of mushrooms, chopped
1 green bell pepper, diced
1 onion, diced
2-4 garlic cloves, minced
3 cans organic tomato sauce (I like Simple Truth Organic because there is no added sugar or other nonsense)
1 tbs basil
1 tbs parlsey
1 16 ounce package organic spaghetti noodles, cook according to package directions

In large skillet, heat oil or broth on medium heat and add bell pepper, onion, and mushrooms. Saute for 3-4 minutes. Add minced garlic, saute for an additional minute. Add tomato sauce, lentils, and seasonings, reduce heat to low and simmer for 30 minutes.
Serve over cooked spaghetti noodles and sprinkle with nutritional yeast or vegan parmesan (Vegan Parmesan Minimalist Baker).


Hope you enjoy!
Ashley