I made this (with some minor alterations) last night for Justin and me while we were watching Master of None (so good, watch it now) and it was lovely. It was light and delicious. I probably only made half of the recipe but we both had hearty portions and there’s still one or two other portions leftover. 

You basically chop up half of a white onion, some carrots (I used baby carrots because I didn’t have regular size ones), some garlic, and sauté them in olive oil. After five or so minutes, you add some tomato sauce and some chopped tomatoes, let that sizzle. Then you add water and lentils and let it all sauté for about 20 minutes (make the pasta while you’re waiting). I added two dashes of cane sugar, a teaspoon of salt, and lots of pepper (I love lots of pepper on anything).

I threw the last of some mozzarella that I had one it and voilà: dinner. Lots of protein and relatively healthy. Could’ve used more vegetables though, I won’t lie.

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