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Lentil Tomato Sauce Over Sautéed Squash

Gather onions and carrots. Rinse, chop, and mince these veggies. Set aside. Heat 1 tbsp coconut oil in large Dutch oven over medium heat. Add onions and carrots into pan and let cook 3-6 minutes until carrots are soft and onions are translucent. While onions and carrots are cooking, rinse, drain, and sort lentils. Once onions are translucent, add diced tomatoes, tomato paste, water, lentils, and s. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

2 large carrots, cut into coins

1 clove garlic, minced

3 tbsp tomato paste

28 ounce can diced tomatoes

1 white onion, diced

himalayan sea salt, to taste

ground black pepper, to taste

1 tsp dried basil

1 tsp dried oregano

2 small bay leaves

1 tsp dried thyme

2 tsp dried parsley

1 tsp dried rosemary

2 tbsp coconut oil

2 tsp coconut sugar

3/4 cup green lentils, rinsed and sorted

3/4 to 1 cup water

2 small yellow squash, cut into half moons

1 medium zucchini, cut into half moons

sliced black olives, for serving

nutritional yeast, to sprinkle, for serving

Preparation

1Gather onions and carrots. Rinse, chop, and mince these veggies. Set aside.

2Heat 1 tbsp coconut oil in large Dutch oven over medium heat. Add onions and carrots into pan and let cook 3-6 minutes until carrots are soft and onions are translucent.

3While onions and carrots are cooking, rinse, drain, and sort lentils.

4Once onions are translucent, add diced tomatoes, tomato paste, water, lentils, and spices (basil, oregano, rosemary, thyme, bay leaves, salt, coconut sugar, and parsley). Stir to combine. Simmer for 25-30 minutes until lentils are tender. Stir intermittently, especially after you add half of the chopped squash.

5While lentils are simmering, wash and chop squash/zucchini into half moons. Mince 1 clove of garlic. In a medium sized skillet, heat remaining 1 tbsp coconut oil over medium heat. Add in half of diced squash, salt, and pepper. Let cook for 2-4 minutes until squash begins to tender.

6Add other half of chopped squash into Dutch oven and pasta sauce. Stir to combine. Check pasta sauce for seasonings and lentils for tenderness.

7Add in minced garlic to skillet. Allow garlic and squash to cook for a couple minutes more. Turn off heat and set skillet aside.

8Once lentils are tender (a taste test is necessary to check for tenderness and for seasoning), turn off heat and prepare to serve.

9To serve, put some sauteed squash in a bowl. Top with lentil sauce and sliced black olives. Sprinkle with nutritional yeast if desired.

10Enjoy!

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