Serves 4; cooking time 45 minutes
3 bell peppers (chopped)
3 15 oz. cans organic lentils (rinsed)
12 oz. favorite gluten free pasta (Andean Dream fusilli or orzo work well)
28 oz. favorite tomato sauce (homemade or Rao’s marinara)
2 Tbls. fennel seeds
Parsley (to taste)
Basil (to taste
Salt (to taste)
Pepper (to taste)
Granulated garlic (to taste)
Start to boil water for the pasta.
Sautee bell peppers in EVOO until soft.
Add pasta sauce, fennel seeds, parsley, basil, granulated garlic, and salt to bell peppers.
Add lentils to sauce when sauce is almost done cooking.
Add strained pasta to lentil sauce and mix all together.
Submitted by Joe Ferrante