1box (16 ounces) gf brown rice spaghetti or RAW zucchini noodles
Chopped fresh parsley, for garnish
Grated Parmesan cheese, for serving
In large saucepot, heat oil over medium-high heat. Add mushrooms, garlic, carrot, bell pepper and onion. Cook until vegetables are very brown and soft, about 15 to 20 minutes, stirring frequently.
Add wine; cook 1 minute, stirring constantly. Use wooden spoon to scrape browned bits from bottom of pan.
Stir in bay leaf, crushed tomatoes, water, lentils, oregano, salt, black pepper and red pepper flakes. Heat to boiling, then reduce heat to medium-low. Simmer until lentils are tender, about 25 minutes, stirring occasionally. Add more water, as needed, if ragu gets too thick. Remove bay leaf and stir in basil.
Meanwhile, prepare spaghetti according to package directions.
Serve ragu over spaghetti. Garnish with parsley and serve with Parmesan cheese.
Source: Recipe and photo courtesy of http://foxeslovelemons.com
The full body cleanse helped me lose weight and get rid of my sugar cravings. It was a great way to get more focused, less stressed and overall better health in mind, body and spirit. I would... [Read more]
Expressing my self comes a lot easier these days. I have a lot more confidence in what I am saying and am not as reserved in giving my honest opinion, especially to the ones who mean the most. I no... [Read more]
Following the directions is the key. Staying focused and mentally strong. Dherbs does it again with the full body cleanse. This is my fourth cleanse and each time I drop 15-20 pounds. Each time I... [Read more]