Vegan Lentil Goulash

 By: Barb Biagioli 

Time to mix things up a bit! This dish is comforting and warming during these colder winter months. A twist on a traditional Hungarian-German dish, this goulash is a mix of baked ziti and a lentil stew. A rich, hearty, and soup-like dinner for a delicious weeknight meal.

Vegan Lentil Goulash Recipe

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time:  30 minutes | Serving: 4 - 6 

INGREDIENTS

•  1 box of jovial gluten free elbow noodles

• 1 red onion, diced

• 1 yellow onion, diced

• 1 green pepper, diced

• 10 cremini mushrooms, chopped

• 4 garlic cloves, minced

• 1 jar diced tomatoes

• 4 cups vegetable broth

• 2 cups of French green lentils, soaked 6-8 hours, cooked

• 2 tbsp tamari

• 1 tsp smoked paprika

• 1 tsp basil

• 1 tsp oregano

• 1 tsp thyme

• 2 bay leaves

• 2 tsp salt

INSTRUCTIONS

 1.       Heat extra virgin olive oil in a large pot. Prior to cooking the goulash, the lentils will already be cooked and set aside. Prep your vegetables by chopping and dicing. It also helps to measure out the spices ahead of time and set aside – as it comes together quickly.

 2.       Begin by sauteing the onions, peppers and mushrooms. Once cooked down, add the garlic. Next, stir in the tomatoes, broth, spices, tamari and the pasta. Raise the heat and bring to a simmer. Lower the heat and allow everything to cook, stirring occasionally. Make sure it is not sticking to the bottom of the pot. 

3.       Once the pasta is cooked, al dente, stir in the lentils and allow everything to cook together for a few more minutes. Remove the pot from the heat and let is set together. Best served after the flavors have been able to sit and the lentils have soaked up some of the extra liquid. Serve with homemade bread or a garden salad on the side! Enjoy.

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