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Ingredients
  • 12 ounces pasta (gluten-free if needed)
  • 2 tablespoons olive oil
  • 1 medium onion (finely minced)
  • 2 large carrots (finely minced)
  • 1 red bell pepper (finely minced)
  • 1 teaspoon Each: sea salt and sugar
  • 4 large garlic cloves (finely minced)
  • 5.5 ounce can tomato paste
  • 1 tablespoon miso (any color works in this recipe)
  • 1 cup dried brown lentils
  • 4 cups water
  • 1 cup halved cherry tomatoes
  • Optional toppings: grated parmesan (vegan or regular), sage leaves, black pepper
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