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About the Dish

1/2 cup Green Lentils
1/2 teaspoon Dried Oregano
1 small Yellow Onion
3-4 ounces Celery Root
4 ounces Crimini Mushroom
1/2 ounce Shiitake Mushrooms
2 tablespoons Tomato Paste
1 packet Bragg Liquid Aminos
4 ounces Chickpea Pasta
2 tablespoons AtlantaFresh Greek Yogurt
2 tablespoons Yeast
2 sprigs Parsley
Per Serving
Calories 377
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Cholesterol 2 mg
Sodium 289 mg
Total Carbohydrates 58 g
Dietary Fiber 24 g
Sugar 8 g
Protein 27 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Prepare your mise en place: Peel and dice onion. Quarter celery lengthwise, and thinly slice crosswise. Remove and discard crimini mushroom stems, and roughly chop caps. Remove and discard dried shiitake mushroom stems, and finely chop caps. Pick and chop parsley leaves.
In a small saucepan combine lentils, 2 cups water, 1/4 teaspoon kosher salt and dried oregano. Place over high heat, and bring to a simmer. Reduce heat to medium, and cook until lentils are tender but not mushy, about 15 minutes.
Place a sauce pot over medium heat, and add 2 teaspoons olive oil, onion and celery. Cook while stirring until onions start to become translucent, about 5 minutes. Add crimini and shiitake mushrooms, 1/2 teaspoon black pepper and tomato paste. Cook while stirring until mushrooms have softened, about 5 minutes.
When lentils are tender, add them with their cooking liquid to the mushroom mixture.
Add pasta and Bragg Liquid Aminos, and stir to combine. Stir in just enough water until liquid covers pasta. Cook until pasta is tender but not mushy, 7-8 minutes.
Stir in yogurt and half of the nutritional yeast. Simmer 3-4 minutes more.
Divide pasta and sauce between 2 plates. Top with chopped parsley and remaining nutritional yeast. Enjoy!