The first time I made this dish I created a smaller batch, so this time around I didn't hold back. I've honestly been eating this pasta for lunch every day this week, and I'm not yet sick of it. Pretty astonishing. Granted, I don't want it to go to waste either—lots of hard work and goodness down the drain—so part of me is wishing I'd frozen some or taken some to the neighbors. PS, I love sprinkling feta over top—yum!
1 cup uncooked brown lentils
2 cups water
1/4 teaspoon salt
2 tablespoons olive oil or coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 tomato, diced
2 (15-ounce) cans tomato sauce
2 tablespoons homemade Italian seasoning (click here for recipe)
Gluten-free brown rice angel hair pasta, cooked (or any pasta or veggie noodles of your choice—we love spaghetti squash and zucchini noodles)
To cook the lentils, put lentils, water, and salt in a sauce pan and bring to a boil. Lower to simmer and cook with the lid off for 45 minutes, or until the lentils are soft. The water will be nearly gone.
Add oil to a large skillet and sauté garlic and onion. Once the onions are soft, add bell pepper. Cook for another few minutes. Then add tomato, tomato sauce, Italian seasoning, and cooked lentils. Let it simmer until the bell pepper are cooked as thoroughly as you like.
Spoon over top a steaming plate full of pasta. (Okay, not literally a whole plate full, because that would not be a very balanced "green" meal, so maybe fill half your plate with a spinach or kale salad.)