Ingredients: |
Ingredients: 3/4 cup dried brown lentils
2 tablespoons olive oil
6 ounces cremini mushrooms, cleaned and coarsely chopped
1 onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
3 cups vegetable broth
1 (14 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 teaspooon sweet paprika
1/2 teaspoon smoked papkria (can sub more sweet paprika)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 bay leaves
2 cups uncooked elbow macaroni pasta
1/4 cup tomato paste
Salt and pepper to taste
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Directions: |
Directions:Place the lentils into a small saucepan and cover with a couple of inches of water. Place over high heat and bring to a boil. Allow to cook until the lentils are tender, about 30-35 minutes. Drain any excess water.
While the lentils cook, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the mushrooms. Sauté for about 5 minutes, until they begin to soften. Add the onion and sauté for about 5 minutes more, until the onion is soft and translucent. Add the bell pepper and garlic, and continue to sauté until very fragrant, about 1 minute.
Stir in the broth, tomato sauce, tomatoes, sweet paprika, smoked paprika, thyme, oregano, soy sauce, bay leaves, and pasta. Raise heat and bring the mixture to a boil. Lower heat and allow to simmer until the pasta is cooked, about 20 minutes.
Stir in the lentils and tomato paste and allow to cook for about 2 more minutes, just to heat everything throughout and thicken the sauce.
Remove from heat and season with salt and pepper to taste.
Serve with vegan yogurt, cashew cream, and/or fresh parsley. |
This recipe for Vegan American Goulash is from