Ingredients:

• Bag of Meatless Meatballs (I used 365 by Whole Foods) or substitute with plantbased crumbles or meat alternative of your choice. My suggestion is keep it plantbased.

• Red Lentil Pasta by Ancient Harvest

• 1-onion

• 1-bell pepper

• 2-habanero peppers (can be omitted)

• Purple Kale

• Organic Marinara Sauce (25 oz)

• Organic Diced Fire Roasted Tomatoes (28 oz)

• Avocado Oil

• Truffle Oil (can be omitted)

• Smoked Salt, Pepper, Red Pepper Flakes

Prep:

Dice onions, bell peppers, habanero peppers and chop or pull kale apart

Directions:

• Fill a large pot ⅔ full with water; set on stove at high temp to boil.
• Prep a large skillet for cooking by  heating it over medium high heat. Once desired temp is reached, add moderate amount of avocado oil to coat the entire bottom. Then add diced vegetables and kale;allow to skillet fry, stirring frequently for balance. Do this for 5-8 min.
• Add jar of marinara sauce, can of fire roasted tomatoes and meatless meatballs (or substitute) to large skillet. If you prefer a lighter sauce add 4-8 oz of water. Season with smoked salt and pepper as desired. Allow to simmer overmedium heat covered for 15-18 minutes.
• Add red lentil pasta to boiling water and let cook, stirring occasionally, for 8-10 minutes then drain.
• With stove burner on low, add noodles back to pot along with a moderate amount of avocado oil and salt. Stir for frequently for 2-3 minutes.
• To serve, either mix contents in a large serving bowl or combine on dish. Add  truffle oil for a boost of savory flavor.

Total Prep Time: 40 minutes