Meatless Monday: Red Lentil Pasta with Tomato Sauce
Last week, I went to the Green Living Show in Toronto – a veritable shopping mall of everything eco-friendly. Since
Last week, I went to the Green Living Show in Toronto – a veritable shopping mall of everything eco-friendly.
Since I’m a hippie at heart, it was definitely the best day of my work week.
Not only did I test drive the new Ford Electric (it was an incredibly quiet and smooth ride) I also browsed the aisles and came across one of my favourite organic food stores: Organic Garage. Since the shop is based in Oakville, I never really get a chance to go there – which means I was intent on buying something new to try.
Luckily, I came across a pasta with only one ingredient: red lentils.
How are pasta noodles made of only red lentils? I’m not sure. But they tasted exactly like regular noodles – and after they were cooked, they even looked like regular noodles.
My fiance made this simple pasta dish that lets the flavour of the red lentils take centre stage. Delish!
Red lentil pasta (available at health food stores or in the health section of major grocers)
1 can of chopped tomatoes
1 yellow onion, diced
1 clove garlic
1/2 cup button mushrooms, chopped
1/2 red pepper, diced
Salt and pepper
1/4 tsp cloves
1 tsp basil
1 tsp oregano
In a medium saucepan, heat olive oil on medium heat. Saute onions, garlic and veggies until cooked. Add can of tomato sauce with herbs and spices.
Meanwhile, in a pot of boiling water, cook pasta according to package instructions (the red lentil pasta took about 6 minutes).
Ladle desired amount of sauce over noodles and enjoy!
-Katharine Watts, associate web editor