Vegan Pasta Bolognese

Meatless gluten free dairy free (if you want it to be!) ⁣

Prep: 5 min ⁣
Cook: 55 min ⁣
Total: 1 hour ⁣
Serves: 4-6⁣

Ingredients:⁣
1 cup green lentils ⁣
1 spaghetti squash ⁣
Drizzle of olive oil ⁣
2 cups water ⁣
1 clove garlic, smashed⁣
1 tsp crushed red pepper flakes⁣
1 tsp paprika ⁣
1 tsp onion powder ⁣
1 bay leaf ⁣
1 jar @carfagnasmarket original pasta sauce ⁣

Directions: ⁣
1. Preheat the oven to 375 meanwhile Sift through lentils to discard small ones and any rocks in the batch, then soak in cold water for about 20 min ⁣
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt and pepper. Place face side down on baking sheet and bake for 45-60 min depending on size and texture you prefer ⁣
3. After the lentils are done soaking, rinse them thoroughly in a colander, then add lentils, 2 cups water, garlic red pepper, paprika, onion powder, and bay leaf to a sauce pan, bring to a boil and immediately turn down to a simmer, cook for about 15 minutes and test every 2 min after that to check for fineness, you want the lentil to be slightly chewy not mushy⁣
4. Drain lentils, then in the same sauce pan, add @carfagnasmarket original pasta sauce, return lentils to sauce pan. Heat on medium/low heat and stir til warm⁣
5. Remove spaghetti squash from oven and use a fork to shred it. To plate, take some spaghetti squash, top with pasta sauce/lentil mixture, and add cheese and parsley if you’d like ⁣
🙌🏼⁣

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