COOKING INSTRUCTIONS

Begin by cooking the pappardelle pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the extra-virgin olive oil over medium heat. Add the chopped yellow onion and diced carrot, and sauté for about 5 minutes until they're soft and translucent.

Add the sliced cremini mushrooms and minced garlic to the skillet. Continue to sauté for another 5-7 minutes until the mushrooms are browned and tender.

Stir in the sea salt, black pepper, balsamic vinegar, and tamari. Cook for an additional minute to combine the flavors.

In a separate pot, cook the green lentils according to package instructions until tender. Drain and add them to the skillet with the sautéed vegetables.

Pour in the marinara sauce and stir to combine. Allow the mixture to simmer for 5 minutes until heated through.

Toss the cooked pappardelle with the mushroom and lentil mixture until well coated. Serve hot, garnished with freshly grated Parmesan cheese.

EXTRA TIPS

When preparing Pappardelle with Mushrooms and Lentils, feel free to customize the dish by adding other vegetables such as spinach or bell peppers for added nutrition and color.

Additionally, you can substitute the Parmesan cheese with a vegan alternative if you prefer a dairy-free option. To enhance the flavors even further, consider adding fresh herbs like basil or parsley before serving. Enjoy your cooking experience!