Prep Time 5 min
Total Time 30 mins
Meal Type Lunch, Dinner, Side
1 Tbs Olive Oil
1 cup Onion, frozen, chopped
13 oz Mushroom pieces and stems, canned, no salt added, Drained and Rinsed
2 tsp Garlic, minced (2 Frozen Cubes)
1 tsp Rosemary, dry
1 tsp Thyme, dry
1/2 tsp Paprika, smoked
1/4 tsp Nutmeg, ground
1 lb. Tomatoes, canned crushed, no added salt
1 cup Vegetable Broth, low sodium
1, 15.5 oz can lentils, drained and rinsed
8 oz Pasta, whole wheat, pre-cooked
Salt and Pepper
Drain and rinse the canned mushrooms and lentils.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 2 minutes. Add the canned mushrooms and continue to cook until they have leeched the rest of their liquid and start to stick to the pan. Stir in the garlic, rosemary, thyme, paprika, and nutmeg.
Pour the crushed tomatoes and vegetable broth into the pot and bring to a gentle simmer. Cook uncovered for 10 minutes. Stir in the canned lentils and cook uncovered for another 10 minutes.
While the sauce is simmering, prepare the whole wheat pasta according to the package directions. Divide evenly among bowls.
When the sauce is finished cooking, season to taste with salt and pepper. Serve immediately over the cooked pasta.