Lentil Bolognese
Ingredients:
1 1/2 cups lentils
3 cups veggie broth4 tbsp olive oil
1 onion, diced
4 cloves garlic, minced or chopped fine
2 carrots, diced finely
1 cup mushrooms, diced finely
28 oz can diced tomatoes
2 oz sundried tomato, chopped roughly
1 can tomato paste
1/4 cup balsamic vinegar
1/4 cup red wine
2-3 tbsp soy sauce
2 tsp dried herbs of choice
Dash of red pepper flakes or squirt of Sriracha.
Directions:
Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer until the lentils are tender (20-30 min). Using an immersion blender, blend the sauce until smooth.
Serve over whole wheat farfalle pasta and sprinkle with fresh grated Parmesan cheese.
Based on this recipe from the savvy vegetarian.
