I honestly can't remember if I already posted this one or not. So if I did...sorry! I adapted this one from the eat clean diet cookbook by Tosca Reno.
(I also got a new iPhone and instagram has been AMAZING. That's how I got this photo. I have wayyy too much fun with it. :) ).
What You'll Need:
2 Tbsp Olive Oil
1/2 cup finely chopped carrots
1 medium onion, finely chopped
4-6 cloves garlic (depends on how big they are. I used 4 huge cloves)
1 1/2 cups lentils, well rinsed (I used plain old green lentils, however, French Lentils would work just as well)
1/2 tsp thyme
1 28oz can of tomatoes
4 cups chicken broth
1-2 cans tomato paste (optional)
Spaghetti Noodles
1.) Heat Oil in a large skillet over medium heat. Add carrots, onions, garlic, and celery. Cook until veggies are soft. Add the lentils and thyme, stirring until lentils are coated. Add tomatoes to the lentil mixture and break them up. Add the chicken broth and bring to a boil. Reduce heat, cover and simmer, stirring occasionally. Cook until the lentils are done.
2.) Meanwhile, cook your noodles. They can be any variety you like. I do whole wheat pasta.
3.) Now, with the sauce, you can be done when the lentils are done. This makes more of a soup like consistency. You can add two cans of tomato paste to make it more saucy, if you want. What I usually do is dish up the lentil mixture into freezable containers, leaving only what Brad and I will eat in the pot. Then I add about half of a can of the tomato paste. Then when we go to eat this meal later, all I have to do is thaw, heat, and add the tomato paste. It's up to you though! (and I hope that made sense!)
This meal was the perfect meal to recover from running 13 miles on Saturday. And it was tasty! I also like that it's a great way to keep your favorite foods while going meatless. Try this for a meatless Monday meal. :)
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