Vegetarian Lentil Bolognese over Polenta Cakes

• Produce

  • 2 cups Baby spinach
  • 1 Bay leaf
  • 1 tbsp Garlic
  • 1 cup Lentils, prepared
  • 1 tsp Oregano, dried
  • 2 tsp Rosemary, Fresh
  • 2 tsp Thyme, fresh
  • 1 cup Yellow onion

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Balsamic vinegar

• Pasta & Grains

  • 10 cut into slices 1 package pre-cooked polenta, pre-cooked

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan, grated

• Liquids

  • 1/2 cup Water

• Other

  • 2½ cups sliced baby bella (crimini mushrooms (8 ounces
  • 26-28 ounces canned or boxed crushed/finely chopped tomatoes (preferably no-salt added

Found on nutritioulicious.com