INGREDIENTS
3/4 cup
dried green, brown, or French lentils (I used green French lentils)
1 1/2 cups
low-sodium vegetable or chicken broth, plus additional as needed
2 tsp
olive oil
1/2 cup
diced yellow onion (about 1/2 medium onion)
1 cup
shredded carrots
2 cloves
garlic, minced (about 2 teaspoons)
1/2 cup
old-fashioned rolled oats or quick-cooking oats (do not use instant or steel cut)
1/4 cup
chopped fresh Italian parsley
1 1/2 tbsp
tomato paste
1 tsp
dried oregano
1/2 tsp
kosher salt
1/4 tsp
black pepper
1
large egg
Prepared whole wheat pasta noodles, zucchini noodles, or sweet potato noodles
Good-quality red pasta sauce (store bought or homemade) or pesto