Gluten-Free Vegan Serves 8
- 2 Bay Leaves
- 4 Garlic Cloves Minced
- 2 Large Carrots Peeled & Cubed
- 1 Yellow Onion Cubed
- 2 Celery Stalks Cubed
- 1 tsp Oregano
- 2 Cups Cooked Lentils
- 1 Red Bell Pepper Cubed
- 3 Portobello Mushrooms Cubed
- 2 Cups Crushed Tomatoes
- 1 Large Handful Fresh Parsley
- ¾ Cup Red Wine
- 1 Spaghetti Squash Roasted
- 2 Tbsp Avocado Oil
- 1 Tbsp Lemon Juice
- ½ tsp Sea Salt
- 1 tsp Italian Seasoning
- ¾ Cup Vegetable Broth
- 2 Tbsp Coconut Sugar
Directions:
In a large stock pot add oil, garlic, onions, celery, peppers, carrots, mushrooms, salt, oregano, and Italian seasoning. Cook on high heat until vegetables start to become tender. Add in tomatoes, juice, broth, sugar, wine, and bay leaves. Bring to a boil and reduce heat to a simmer. Cook for about 15-20 minutes add in lentils and parsley. Continue to cook for an additional 5-10 minutes. Serve over spaghetti squash noodles or a vegetable noodle of your choice. I like to top mine with vegan parmesan cheese and dried seaweed for additional salt.