This is a wonderful, thick, hearty dish. I used macaroni when I made this, and while any pasta would work, I think a shorter pasta works best (penne or ziti or corkscrew which is used in the picture)
I found this recipe in a magazine where they were finding ways to use red wine, but I don't drink so I doubled the almond milk and still enjoyed this dish immensely.
1 1/2 cups mushrooms, chopped finely
1 onion, roughly chopped (about 1 cup)
2 cloves garlic, minced
1 carrot, coarsely chopped
1 leek, white part only, halved and sliced
1 piece celery, sliced
1/4 cup olive oil
salt and pepper
1 1/2 cups cooked lentils
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
1/2 cup unsweetened almond milk
1 15 oz. can diced tomatoes with juices
1-6 oz. can tomato paste
8 oz. cooked gluten free ziti, penne or macaroni
Vegan grated Parmesan cheese (optional)
In a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped. In a large pot, warm oil over medium heat. Stir in onion mixture and mushroom, sprinkle with salt and cook, stirring frequently, until vegetables are soft but not browned, 8-10 minutes.
Add lentils, seasoning, bay leaf and milk. Cook, stirring occasionally, until most of the liquid has evaporated, 2-3 minutes.
Stir in tomatoes and tomato paste, scraping bottom of the pot. Reduce heat to low, cover and cook for 10 minutes longer, stirring to prevent scorching. (Sauce will be very thick)
Season with salt and pepper.
Remove bay leaf and stir sauce into pasta.
Top each serving with 1-2 Tbsp. vegan grated Parmesan cheese. Parma! brand is outstanding!!
Adapted from Health Magazine
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