{Recipe} Vegan Pasta With Lentils

I tried a little something new with this recipe post.  I've started creating videos for my photography clients and practiced making this one first (see it below).  This is an easy, budget friendly meal that comes together with a few simple (mostly) pantry ingredients.  

Ingredients:

1 small yellow onion, chopped

1 large carrot, peeled and finely chopped

2 stalks celery, chopped

1-2 garlic cloves, minced

2 TBS tomato paste

8 cherry tomatoes, sliced

1 1/4 cup dried brown lentils

1 1/4 cup short tubular pasta (like mezzi rigatoni)

5 cups vegetable broth (plus more if  needed) or water

1 tsp dried thyme

1 bay leaf

salt  & pepper to taste

1/4 tsp crushed red pepper flakes

vegan parmesan for topping(optional)

To make:

• Heat some water (or olive oil) in a large pot over medium heat.  Add onions  carrots and celery, cook and stir for about 5 minutes.  Add garlic and cook for another minute or so.
• Season with salt and pepper. Add the lentils, tomato paste,tomatoes, broth, thyme, red pepper flakes and bay leaf.  Bring to a boil. Reduce heat to medium low and simmer with the lid slightly ajar until lentils are tender (around 45 minutes). 
• Bring to boil and add pasta.  Add more broth if necessary.
• Cook, stirring frequently so the pasta doesn't stick to the bottom, until the pasta is al dente and liquid has reduced.  Discard bay leaf.
• Serve with some vegan parmesan if you like. Enjoy!

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