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​Pasta with Peppers and Lentils

11/8/2018

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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)
EVOO
 
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.
Cook pasta.
Add strained pasta to lentil sauce and mix all together.
​
Submitted by Joe Ferrante
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  • Home
  • About
    • Dr. Dorothy Sprecher >
      • Angel Gallery
    • Dr. Cherie Lechner-Lunato
    • Nutrition and Coaching
  • Contact
  • Dr. Sprecher's Blog
    • Kate's Blog
  • Patient Resources
    • Forms and documents
    • Supplements for Immune Support
    • Build Your Immune System with Metagenics
    • Gene Testing
    • Recipes
  • Shoppe
    • Clearance Products
    • How to use our online stores