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I wanted to spice things up a bit from my usual lunches, 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. You get comfort from the pasta and a light and fresh touch from the greens and avocado. How had I never thought of pairing these three before?! They are a trio made in heaven.

From Sweet Simple Vegan


  • 12 ounces penne (or pasta of choice)
  • 3 cloves garlic, minced
  • ½ cup diced red onion
  • 1 stalk celery, diced
  • ½ cup diced red bell pepper
  • 1¼ cup vegetable broth, divided
  • 1 jar (18.3-ounce) crushed tomatoes (about 2¼ cups)
  • 2 cups cooked lentils
  • ¼ cup nutritional yeast
  • 2 tablespoons whole-grain flour, or as needed to thicken
  • 2 tablespoons chili powder
  • ½ to 1 teaspoon ground cumin
  • ½ teaspoon fine pink Himalayan salt
  • ¼ tsp paprika
  • Dash of cayenne pepper
  • Fresh black pepper, to taste
  • ½ cup cilantro
For serving
  • Fresh greens (I like a mix of baby kale, spinach, and arugula)
  • Avocado, chopped
  • Paprika
  • Nutritional yeast


  1. Cook pasta according to package directions. While pasta is cooking, prepare the sauce.
  2. Place the garlic, onion, celery, and bell pepper in a medium pot with ⅓ cup water and ¼ cup broth. Cook over medium until the onion and celery are translucent, about 8 minutes.
  3. Add 1 cup broth, tomatoes, lentils, nutritional yeast, flour, chili powder, cumin, salt, paprika, cayenne, and black pepper. Bring to a boil over medium heat. Once boiling, turn to low and cook 8 minutes.
  4. Remove from heat and mix in pasta and cilantro.
  5. Serve with fresh greens and top with avocado and a sprinkle of paprika and nutritional yeast.

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Nenagh2 months ago
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Made this. Was good.

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