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Ingredients
  • 1 small head cauliflower
  • 2 tablespoons butter (olive oil for vegan)
  • 1 cup chopped yellow onions
  • 3 cloves garlic, minced
  • 2 (28 oz) cans whole plum tomatoes in thick puree
  • ½ cup red lentils
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • ½ teaspoon minced fresh thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • Dash of crushed red pepper
  • Kosher salt and black pepper, to taste
  • 1 lb spaghetti or other pasta (can use gluten-free pasta)
  • Chopped fresh basil and grated Parmesan cheese, for serving (omit cheese for vegan)
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