Lentil Enchilada Pasta

Hi, I thought you might like this recipe from Forks Over Knives – The Recipes:

Lentil Enchilada Pasta


  • 12 oz penne
  • 3 cloves garlic
  • ½ cup red onions
  • 1 stalk celery
  • ½ cup red bell peppers
  • 1¼ cups low-sodium vegetable stock
  • 2¼ cups crushed tomatoes
  • 2 cups cooked lentils
  • ¼ cup nutritional yeast
  • 2 tbsp whole-grain flour
  • 2 tbsp chili powder
  • ½-1 tsp ground cumin
  • ½ tsp fine pink Himalayan salt
  • ¼ tsp paprika
  • 1 dash cayenne pepper
  • freshly ground black pepper
  • ½ cup cilantro
  • fresh greens (any)
  • avocado


  • Cook pasta according to package directions. While pasta is cooking, prepare the sauce.


  • Place the garlic, onion, celery, and bell pepper in a medium pot with ⅓ cup water and ¼ cup vegetable stock. Cook over medium until the onion and celery are translucent, about 8 minutes.


  • Add tomatoes, lentils, nutritional yeast, flour, chili powder, cumin, salt, paprika, cayenne, and black pepper. Bring to a boil over medium heat. Once boiling, turn to low and cook 8 minutes.


  • Remove from heat and mix in pasta and cilantro.


  • Serve with fresh greens (I like a mix of baby kale, spinach, and arugula) and top with avocado and a sprinkle of paprika and nutritional yeast.

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