1/2 small onion, chopped fine
4 cloves garlic, minced
4 crimini mushrooms, roughly chopped
1/2 heaped cup brussel sprouts, sliced thin
1 tsp thyme1/4 cup hemp hearts
1/2 cup water
22 oz raos marinara sauce or favorite marinara sauce
2 tbsp white wine vinegar
1/2 cup red lentils uncooked
8 oz pasta ( @eatbanza )
Salt to taste, ~1/2 tsp-1 tsp
HOW TO MAKE
Prepare lentils as instructed on packaging, be sure not to over cook!
Boil pasta water and prepare as instructed, keep pasta in large pot after cooking (you will transfer sauce into here).
Heat a skillet on medium heat, saute onion until fragrant and soft ~5 minutes. Add mushrooms, garlic, and thyme, saute until mushrooms lose moisture ~5 minutes.
While that is cooking blend your hemp hearts and water until super smooth and creamy. Add to a bowl with pasta sauce and vinegar, stir to combine. Transfer the sauce and lentils to the vegetables and toss to combine. Add in shredded brussels, toss again. Taste and add salt to your liking ~1/2 tsp - 1 tsp. Pour over cooked pasta, serve as is or with fresh basil!
PS, I had about 1 cup extra sauce that I didn’t use. I put mine in a container and placed in the freezer for a rainy day!