(by CJ Howard)
4 - 6 oz. pasta
drizzle of olive oil
1 red pepper, chopped
1/2 onion, chopped
handful of mushrooms, sliced
15 oz. can lentils
15 oz. can chopped tomatoes
1 vegetable stock cube
1 T. tomato paste
thyme, basil, rosemary, oregano, or any herb/spice you like
3/4 c. grated cheddar cheese
Bring a large pot of salted water to boil, and cook pasta al dente.
In a large skillet, heat olive oil and sauté peppers until somewhat softened.
Add onions, and sauté until golden brown.
Add mushrooms, and sauté for several minutes.
Strain but don’t rinse the lentils, and add along with chopped tomatoes.
Add vegetable stock cube, tomato paste, and spices to taste.
Cook over medium-low heat for 5 minutes.
Slowly add the grated cheddar cheese.
Drain pasta and toss with sauce.
(Read Co-existing, the story that accompanies this recipe.)