Lentil Enchilada Pasta
[Vegan]

For the Lentil Enchilada Sauce:

• 3 cloves garlic, minced
• 1/2 cup red onion, diced
• 1 stalk celery, diced
• 1/2 cup red bell pepper, diced
• 1/3 cup water, plus 1/4 cup broth, for cooking
• 2 1/4 cups crushed tomatoes
• 2 cups cooked lentils
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 2 tablespoons whole grain flour
• 2 tablespoons chili powder
• 1/2-1 teaspoon ground cumin
• 1/2 teaspoon fine pink Himalayan salt
• 1/4 teaspoon paprika
• A dash of cayenne pepper
• Fresh black pepper, to taste

Additional Ingredients:

• 12 ounces penne, or pasta of choice
• 1/2 cup cilantro
• Fresh greens, such as kale, spinach, and arugula
• 1 avocado
• Paprika and nutritional yeast, for topping