Looking to add more plant-based meals to your routine, but not sure where to start? This delicious, nourishing recipe from the New York Times has it all and only takes a few minutes to prep + under 25 minutes to cook. Plus, you can personalize it by subbing in different herbs, lentils or even canned white beans for a tuscan inspired stew. Serve it over whole grain pasta, quinoa or farro with sautéed greens and roasted veggies for a filling, satisfying dinner. I love to finish off the dish with drizzle of olive oil, a sprinkle of sea salt and a dash of crushed red pepper for a little heat.
*I sub in Rao’s Marinara Sauce for tomato paste, but if you love a rich, tomato flavor, stick with the tomato paste.
Dinner is Served:
Lentils Cacciatore served over quinoa with roasted broccoli and sautéed baby rainbow chard.