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Prep Time: 00:15
Cook Time: 00:25
1 1/2 cups lentils
1 1/2 cups elbow pasta
3/4 cup vegetable broth
1 cup spinach
1 green bell pepper
2 garlic cloves
1 tsp chili powder
vegan almond parmesan
1/2 cup almonds
2 tbsp nutritional yeast
1/2 tsp salt
1In a medium pot, cook the lentils according to package instructions.
2In another pot, cook the elbow pasta according to package instructions.
3While the pasta and lentils are cooking, chop all the vegetables. Place in a large sauté pan with the vegetable broth. Simmer vegetables in broth until soft, about 10 minutes.
4Prepare the vegan almond parmesan by blending all ingredients in a food processor or blender until a sand like consistency is formed. Set aside.
5Stir in the tomato sauce and chili powder, stir to combine. Let simmer for another 1-2 minutes.
6Add the lentils and pasta and stir combine. Remove from heat and serve with vegan almond parmesan.
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