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Recipes » Main Dish » One-Pot Lentil Bolognese Pasta
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½ white onion, thinly sliced

1 cup halved cherry tomatoes

4-6 garlic cloves, minced

¾ cup lentils, soaked in hot water for 10 minutes

16 oz canned whole tomatoes

1 cup packed, fresh basil leaves

1 Tbsp sun-dried tomatoes, chopped

1 Tbsp nutritional yeast

½ tsp salt

½ tsp black pepper

Pinch of red pepper flakes

12 oz whole grain spaghetti, or pasta of your choice

1 Tbsp fresh oregano, finely chopped (or 2 tsp dried)

2 ½ cups water

1 Add all ingredients into a large pot.

2 Stir frequently while bringing to a simmer over medium-high heat (to ensure pasta doesn't stick together).

3 Cover and cook for 10-12 minutes or until noodles are al dente.

4 Season with salt, if desired.

5 Serve with torn fresh basil leaves, a sprinkle of red pepper flakes, and freshly ground black pepper.

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