Weeknight Lentil Bolognese

• Vegetarian

• Produce

  • 1 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 4 cloves Garlic
  • 1 cup Green or brown lentils, dry
  • 2 1/2 tsp Marjoram, dried
  • 1 28 ounce can Tomatoes
  • 1 cup Yellow onion

• Canned Goods

  • 1 tbsp Tomato paste
  • 2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Vegan worcestershire sauce

• Pasta & Grains

  • 1 lb Pasta, dried

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Brown sugar, organic
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parsley and cashew parmesan, fresh

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on themostlyvegan.com

Description

Ingredients

• 1 cup dry green or brown lentils
• 2 cups low sodium vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 cup yellow onion, diced
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 4 cloves garlic minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons organic brown sugar
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 1 tablespoon vegan Worcestershire sauce (sub with coconut aminos to make gluten free)
• 1, 28 ounce can crushed tomatoes
• 1/8 teaspoon ground nutmeg
• 1 pound dried pasta of your choice
• fresh parsley and cashew parmesan for serving

Directions

• Combine lentils, vegetable broth, bay leaf, oregano, basil, salt and pepper in a small pot. Bring to a boil then lower to a simmer and cook covered until lentils are very soft, 40 - 50 minutes. Remove from heat and allow lentils to cool. Do not drain. Lentils can be prepared one day in advance. Allow to cool completely before storing in the refrigerator.
• Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery, garlic, oregano, basil, red pepper, salt and black pepper to pot and cook until vegetables are very soft, about 10 minutes. Add brown sugar and cook 1 minute more. Add white wine to pot and stir to scrape up browned bits. Continue to simmer until most of the wine cooks off, about 5 minutes. Add tomato paste and Worcestershire sauce to pot and cook 1 minute more. Add crushed tomatoes, prepared lentils, and nutmeg. Bring to a boil, then lower to a simmer and cook partially covered for 20 to 25 minutes. While bolognese simmers, prepare pasta according to package directions. Season bolognese with salt and pepper to taste and serve hot over prepared pasta. Garnish with freshly chopped cilantro and cashew parmesan if desired.