Last week before heading out to my Mom's (Trudy) for Thanksgiving I decided to make a quick pasta dish. I always talk about "staying ready"and this was a perfect example of that. My Mom had no food prepared at home, there aren't that many good vegan restaurants near her house so the best solution was to meal prep. This recipe made about 6 servings. I did a lot of eye-balling with the spices since I was rushing so I encourage you to play around with this recipe.
2 cups soaked and rinsed green lentils
1 jar of organic sugar-free pasta sauce
1 pack of brown rice pasta--I used a brand called Tinkyada
2 tbsp virgin unrefined coconut oil
1 medium-sized onion chopped
2 tsp chili powder
1 tsp turmeric powder
¾ tsp paprika
½ tsp cumin powder
½ tsp sweet cinnamon powder
¼ tsp cayenne pepper
1 tsp pink Himalayan salt
cracked black pepper to taste
2 tbsp date nectar
1. Put your spaghetti to boil following the instructions on the box
2. Add coconut oil to your pan and sauté the onions for 2-3 minutes.
3. Add the dry spices and sauté them for a 2-3 minutes. Then add the water and pasta sauce. Simmer for 15-20 minutes or until the lentils are fully cooked.
4. When you plate it up, remember to top it with fresh basil and vegan Parmesan cheese if you like.
Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram @thegeneuslife with your awesome recreations!