Lentil

 Enchilada  Recipe  
 
• 12 ounces penne (or pasta of choice)

• 3 cloves garlic, minced

• ½ cup diced red onion

• 1 stalk celery, diced

• ½ cup diced red bell pepper

• 1¼ cup vegetable broth, divided

• 1 jar (18.3-ounce) crushed tomatoes (about 2¼ cups)

• 2 cups cooked lentils

• ¼ cup nutritional yeast

• 2 tablespoons whole-grain flour, or as needed to thicken

• 2 tablespoons chili powder

• ½ to 1 teaspoon ground cumin

• ½ teaspoon fine pink Himalayan salt

• ¼ tsp paprika

• Dash of cayenne pepper

• Fresh black pepper, to taste

• ½ cup cilantro

FOR SERVING

• Fresh greens (I like a mix of baby kale, spinach, and arugula)

• Avocado, chopped
 • Paprika

• Nutritional yeast

 
 
Instructions:

1. Cook pasta according to package directions. While

pasta is cooking, prepare the sauce.

2. Place the garlic, onion, celery, and bell pepper in a

medium pot with ⅓ cup water and ¼ cup broth. Cook
over medium until the onion and celery are translucent,
about 8 minutes.

3. Add 1 cup broth, tomatoes, lentils, nutritional yeast,

flour, chili powder, cumin, salt, paprika, cayenne, and
black pepper. Bring to a boil over medium heat. Once
boiling, turn to low and cook 8 minutes.

4. Remove from heat and mix in pasta and cilantro.

5. Serve with fresh greens and top with avocado and a

sprinkle of paprika and nutritional yeast.