Keeping Promises AKA Lentil "Pasta" Sauce

So if you recall two posts ago I promised to give you the recipe for the Lentil “Pasta” sauce that I tempted you with via photograph. (Just pretend you were tempted) 
In case you forgot…

Lentil “Pasta” Sauce Recipe
Ingredients
– 1 tbsp extra virgin olive oil
– 1/2 cup chopped mushroom
1/2 cup chopped onion                              
– 3 cloves garlic, minced
– 1 cup lentils
– 4 cups water                                              
– 14.5 oz can diced no-salt-added tomatoes
– 2 tbsp tomato paste
– 2 splashes dry sherry
– 1-2 cups frozen chopped spinach
– 1/2 tbsp dried basil
– 1/2 tbsp dried oregano
– 1/2 tbsp crushed red pepper
– 1 tsp dried marjoram
– fresh ground black pepper
– fresh ground sea salt
Directions
1. Heat oil in large sauce pan over medium. Add onion and mushroom and cook until tender.
tender.

2. Add minced garlic, lentils, and water. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 20 minutes.

3. Remove cover and add the remaining ingredients. (tomatoes, tomato paste, sherry, spinach, and spices) Bring to a boil, reduce heat, and simmer for 45 minutes (or longer).
This shall turn into…
This.
You can serve this delicious (my boyfriend said it was probably his favorite thing I’ve cooked) sauce over pasta, OR if you’re like me and enjoy other alternatives (or have allergies) you can serve it over spaghetti squash!
Easiest way to prepare spaghetti squash:
– Preheat oven to 375˚F.
– Pierce squash in several places and place on a baking sheet.
– Bake until softened, turning midway through. (about 30-45 minutes total I think?)
Once the squash is cooked it’s way easier to cut in half. Simply scoop the strands out and serve under your favorite sauce.
yummm
I added parmesan cheese (because it’s delicious), but if you’re dairy-free you can easily add nutritional yeast or eat it as-is.
And now I shall leave you with This (past) Week in Workouts:
Sa – 3.15 mile jog – 28 minutes 45 seconds (Clearly not real a runner.)
Su – Off
M – my Circuit Strength Training Routine (closest to this one)
T – 45 minutes on elliptical (with a good magazine 🙂 )
W – 45 minutes Cycle class
Tr – my Circuit Strength Training Routine (closest to this one)
F – 3.15 mile jog – 27 minutes 37 seconds (this is a personal record for me – under 9 min/mile!)
On a side note, I got some disappointing news. My job placement changed and I now am going to be working from 12-8 for the next 6 weeks :-/ … but I’m reasoning that at least I’ll be able to workout in the morning still.

The day finally came.

I can now call myself a proud owner of Apple’s iPhone!

I received this beautiful baby from my parents for my birthday! I had been holding off on buying the iPhone since it’s not compatible with Verizon’s 4G network but then I found out that we don’t even have 4G access in Richmond so I concluded that the waiting should end. And boy am I happy that I did! This is an awesome phone. But then again I’ve used apple products my whole life so it’s like a puzzle piece falling right into the correct slot for me.
Since I’m trying to go to bed early (pre-10pm) I’m just going to leave you all with a few new things I’ve tried out lately:
1) Barley in Overnight Oats
mmmm
I whipped up these babies just like I would overnight oats except I used 1/2 cooked barley and 1/2 quick cooking steel cut oats. (the cooked part is important!) I ended up making these sort of by accident in a way perhaps. I was cooking barley to make something for dinner when I changed my mind and started making something better (more on that later). So I found myself with a whole batch of barley and thought to myself: “What am I to do?” And then it popped into my head! I had gotten the idea for a hot breakfast cereal with barley from a few blogs in the past and I thought – why not put barley in my overnight oats?
HUGE success! I loved the chewy texture of the barley in the mix.
2) New Roasted Vegetables with Tempeh Sauce
I roasted the vegetables and tempeh in a baking dish on 400˚F for about 20-30 minutes in 1/2 tbsp sesame oil and 1/2 tbsp extra virgin olive oil.
Sauce: 2 tsp tahini, 2 tbsp peanut flour, 1 1/2 tbsp soy sauce, 1 1/2 tbsp dry sherry, 1/2 tbsp chili garlic sauce, minced garlic, ginger
After roasting the veggies, I simply poured the sauce on top, mixed around, and returned everything to the oven for about 5 minutes.
This turned out to be quite delicious! It was a quick and easy meal when I didn’t really feel like standing at the stove for a long time.
3) New “Pasta” Sauce Recipe
I cooked up a spaghetti squash last week and made a delectable Lentil-Tomato Sauce to go with it. That recipe was a bit more involved, so I’ll have to post it later, but suffice it to say that my boyfriend informed me that it was probably his favorite thing that I’ve ever made.

Alright bed is calling me.