Total time: 25 minutes
16 oz Palmini noodles
3 cups tomato sauce
1/2 white onion (large, diced)
3 cloves garlic (minced)
1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 jalapeno pepper (diced)
2 tsps avocado oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 cup dry green lentils
1 1/2 cups water
2 stalks green onion (diced)
Sea salt & black pepper (to taste)
Add lentils and water to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 30 minutes or until tender. Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and season garlic powder, onion powder, paprika, sea salt, and pepper.
In a large sized pan or wok add half of the avocado oil and onion. Cook for about 5 minutes, then add garlic. Cook for another few minutes, then add in the peppers, lentils, and more sea salt.
Let the lentils and peppers cook for another 5 minutes, then add in the tomato sauce and let simmer for 5 - 10 minutes.
In the mean time drain the palmini noodles from package. Heat up a medium size pan on medium heat, add remaining avocado oil to pan, then add palmini noodles. Heat them up for 5 minutes, mixing around every so often to ensure they don't stick to the pan. Once complete, add in sauce and stir together with noodles. Heat up together for another 3 min.
When finished heating, transfer to a plate and serve with green onion and your choice of a cruciferous vegetable (broccoli, cauliflower, brussel sprouts, kale, arugula, radishes, etc.)
If you don't have palmini noodles, you can substitute with zucchini noodles.
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