Red Lentil Marinara Spaghetti | VegNews

Ingredients

• 1 medium yellow onion, finely diced
• 2 medium carrots, finely diced
• 6 cloves garlic, minced
• ¼ cup thinly sliced button or cremini mushrooms
• 1 teaspoon dried basil
• ¾ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes or to your preference
• 1 (15-ounce) can
• tomato sauce
• 1 (14.5-ounce) can
• diced tomatoes
• 2 tablespoons tomato paste
• 2½ cups
• vegetable broth
• 1 cup red lentils, rinsed
• 1 tablespoon balsamic vinegar
• 2 teaspoons
• coconut sugar
• ½ teaspoon salt
• 2 cups baby spinach
• 1 (16-ounce) package gluten-free
• spaghetti noodles
• , cooked according to package directions
• Vegan parmesan cheese
• , for garnish