One-Pot Taco Spaghetti
1 cup walnuts
1 cup lentils or pigeon peas (cooked) and liquid drained
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium red pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon Cayenne pepper, (optional)
2 tablespoons Bragg’s liquid aminos, or Tamari sauce, or Soy Sauce
1 tablespoon tomato paste
1-14 oz can diced tomatoes
41/2 cups water
½ teaspoon salt
8 ounce spaghetti ( or serve over white or brown rice)
Place walnuts and cooked lentils in a food processor, pulse until crumbly but not smooth.
Heat oil in a large stock pot over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook for 30 seconds.
Add walnut/lentils mixture, cumin, paprika, oregano, cayenne, salt and liquid aminos.
Cook until mixture begins to brown, about 5 minutes, while stirring periodically.
Stir in tomato paste, tomatoes, spaghetti, and water. Cover pot bring to a boil and reduce heat to simmer until spaghetti is aldente., about 20 minutes. Stirring in occasionally
Delicious served warm with salad.
Note: Usually make this when I have left over lentils, quick meal!
Adapted from Healthy Steps Web Site