Key Ingredients: The lentils alone provide about 11 grams of protein and 7 grams of fiber per serving of this dish, meaning you’ll be too full to even think about dessert. And in a Korean study, garlic reduced body weight and fat in overweight mice.
1 package (7 ounces) pasta
3/4 cup vegetable broth
1/4 cup diced yellow onion
1 clove garlic, minced
1/2 cups chopped carrot
1 can (12 ounces) no-salt-added crushed organic tomatoes
1 can (14 ounces) organic lentils, rinsed and drained
8 basil leaves, torn
1/4 cup nutritional yeast
Salt and pepper to taste
Directions: Cook pasta according to package directions. Meanwhile place 1/4 cup vegetable broth in a pot over medium-high heat. Add onion, garlic, and carrot and saute for 5 to 7 minutes, stirring constantly and adding vegetable broth as needed so that nothing sticks or burns. Add tomatoes and mix well. Place mixture in a blender and blend until completely smooth. Place lentils in the pot used for veggies, add remaining vegetable broth, and stir. Add blended sauce and stir for 1 to 2 minutes. Add basil and nutritional yeast, mix, and add to pasta. Mix and season with salt and pepper.