Lentil. Enchilada. Pasta.

Comfort from the pasta, with a light & fresh touch from the greens and avocado. How had I never thought of pairing these three before?! They are a trio made in heaven 😉 I wanted to spice things up a bit from my usual lunches for school, and I was pleasantly surprised by how easily it was done. By simply playing around with ingredients that I usually have on hand in the kitchen, this masterpiece was born.

I shared a sneak peak of this recipe on my Instagram a few weeks ago, and ya’ll were all lit up for it! I was actually inspired by one of my good friends Taryn Rasgon of Vegetaryn to try out this combo, and now I understand all of her hype. I put a bit of a twist on it and added a Mexica flare, and it was perfect for my preference. Honestly, put cilantro, avocado & nutritional yeast on anything and I will be all over it. And guess what?! I have teamed up with Jovial Foods to give you all the chance to an awesome prize pack! Enter below and you will be in the running to win: 12 oz. Organic Whole Grain Einkorn Penne Rigate, 2 lbs of Organic Einkorn Whole Grain Flour, Organic Sourdough Einkorn Crackers and a 18 .3 oz. jar Organic Crushed Tomatoes, perfect for making this Lentil Enchilada Pasta recipe!

a Rafflecopter giveaway

Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! You have no idea how exciting it is to have your support and interest in all of the content and recipes I create, it is so rewarding to know that there is someone there at the other end listening, it’s like you are in the kitchen with me when you share your recreations! 🙂

Lentil Enchilada Pasta w/ Easy Homemade Sauce (Oil-free)

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★★★★★

5 from 1 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 3-5

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Description

Bring your pasta to the next level with our lentil enchilada sauce. Jam-packed with flavor and plant-based protein, this is going to be your new favorite entree!

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Ingredients

Lentil Enchilada Sauce

• 3 cloves garlic, minced
• 1/2 cup red onion, diced
• 1 stalk celery, diced
• 1/2 cup red bell pepper, diced
• 1/3 cup water + 1/4 cup broth to cook
• 1 jar (18.3oz or about 2 1/4 cups) Jovial Foods Organic Crushed Tomatoes
• 2 cups cooked lentils
• 1 cup broth
• 1/4 cup nutritional yeast
• 2 tablespoons Jovial Foods Organic Einkorn Whole Grain Flour, or as needed to thicken
• 2 tablespoons chili powder
• 1/2–1 teaspoon ground cumin
• 1/2 teaspoon fine pink himalayan salt
• 1/4 tsp paprika
• Dash of cayenne pepper
• Fresh black pepper to taste

Additional ingredients:

• 12 oz. Jovial Foods Organic Whole Grain Einkorn Penne Rigate (or pasta of choice)
• 1/2 cup cilantro
• Fresh greens (I like baby kale, spinach & arugula)
• Avocado
• + Paprika & nutritional yeast to top!

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Instructions

1. Cook pasta according to package directions. While pasta is cooking, move onto the sauce.
2. In medium pot, add in garlic, onion, celery, and bell pepper, and cook in 1/3 cup water + 1/4 cup broth over medium until the onion and celery are translucent, about 8 mins.
3. Add in the remaining ingredients for the sauce, and bring to a boil over medium heat. Once boiling, bring down to low and cook for another 8 minutes.
4. Remove from heat and mix in pasta and cilantro.
5. Serve with fresh greens and avocado + a sprinkle of paprika an nutritional yeast.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Entree
• Cuisine: Vegan

Disclaimer: I was provided with Jovial Foods products to try and review on my blog, but all of the opinions shared are my own. I would not share a product with you all unless I loved it!