WHAT YOU NEED
1 cup dried lentils, cooked
5 1/2 cups water
1 large onion, chopped
4 celery stalks, finely chopped
2 T olive oil
5 cloves garlic, minced
3 T tomato paste
3 T water
3 cups marinara pasta sauce
3/4 cup almond milk
3 bay leaves
2 t salt, more to taste if needed
1 1/2 cup whole walnuts, chopped small until a “ground meat like consistency”.
2 8 oz packages of spaghetti noodles
HOW TO MAKE
Begin by rinsing your lentils under water and placing in a large saucepan with your water. Bring to a boil, and reduce to simmer for about 15-20 minutes until tender. Draining any excess water if there is any. Don’t over cook where they turn mushy!
Add chopped onion to a skillet with oil on medium heat and saute until fragrant. Add in the celery and garlic and sauté about 3 minutes.
Add the tomato paste + 3 T water and stir until smooth and incorporated.
Add marinara pasta sauce, milk, salt, and bay leaves. Bring to a simmer and allow to cook down for about 15 minutes.
Meanwhile put on a pot of water to boil the noodles.
If sauce is too thick, add 1/4 cup of pasta water to thin out to desired consistency otherwise add in the lentils and walnuts, tossing to combine.