Hearty Lentil Ragu with Penne - Forks Over Knives

Ingredients

• 2 cups finely chopped celery
• 1 cup finely chopped onion
• 1 cup finely chopped carrots
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning, crushed
• 1½ cups cooked lentils
• 1 15-oz. can diced tomatoes, undrained
• 1½ teaspoon white wine vinegar or cider vinegar
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups dry whole grain penne pasta
• 2 tablespoons finely chopped fresh parsley