AMERICAN GOULASH

My husband and I were both raised on goulash made with ground beef and highly processed elbow macaroni noodles. This recipe from “Connoisseurus Veg,” Vegan American Goulash, tasted far better than what we remembered. I added extra pasta at the end to make it more like what we knew as children. My husband enjoyed this hearty meal.

Here is a nice write-up about different types of lentils.

Here is Dr. Greger's 5 minute video explaining some of the benefits of lentils.

What I did differently:

-Used green lentils since it's what I had

-Did not use any oil

-My diced onion measured about 3/4th cup

-My canned tomato sauce was 15 oz and canned diced tomatoes 14.5 oz

-Use reduced sodium tamari instead of soy sauce

-Used fusilli pasta made with brown rice, amaranth, and quinoa instead of elbow macaroni since my husband does not like whole wheat and it was the best alternative I could find at the Kroger near my house. I didn't like the texture plus it was not near enough pasta. I did not want to go to the store again so I use pasta from a couple of mac-n-cheese boxes I found in the basement that my omnivore 20 yo daughter bought but never ate. Will prepare better next time!

-Added the tomato paste when I added the other tomato products