Vegetarian Lentil Bolognese Sauce (Vegan

• Vegan
• Gluten free

• Produce

  • 1 bunch Basil, fresh
  • 2 Carrots, large
  • 4 Garlic cloves
  • 1 Leek
  • 1 Onion, large
  • 3 sprigs Oregano, fresh
  • 2 cups Red lentils, dry
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 1 (5.5 fl. oz can Tomato paste
  • 2 cups Vegetable broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on thecookiewriter.com

Description

Ingredients

• 2 cups dry red lentils
• 2 cups vegetable broth
• 2 large carrots, grated
• 1 large onion, diced
• 1 leek, diced
• 4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 1 (5.5 fl. oz) can tomato paste
• 1/2 cup red wine
• 2 tbsp. olive oil
• 1 bunch fresh basil
• 3 sprigs fresh oregano
• Salt and pepper

Directions

• Heat oil over medium-high heat in large frying/saute pan. Add the onions and leeks and cook for 3 minutes. Stir in carrots and garlic and cook for 2 more minutes. Add tomato paste and cook for 5 minutes. Stir in lentils and cook for 3 minutes. Pour in red wine, stirring to get brown bits off bottom of pan. Season with salt and pepper and cook for 2 minutes. Pour in broth, tomatoes, basil, oregano, and more salt and pepper. Lower heat and simmer for 20-25 minutes, or until desired thickness is achieved.
• Remove from herbs and serve over your favourite pasta!