Lentil Bolognese
Made this for my lunch this week. I am having it over zucchini noodles, but you could easily serve it over a hearty pasta like rigatoni.
Ingredients
2 T . olive oil
1 onion finely diced
1 rib celery finely chopped
3 large carrots peeled and chopped
7 cloves garlic minced
6 oz. can tomato paste
15 oz. can tomato sauce
2-14.5 oz. cans diced Italian tomatoes
2 T . dried sweet basil
1 tsp . dried oregano
1/4 tsp . baking soda
Salt and pepper to taste
2 c . red lentils rinsed and picked over
2 c . water
Instructions
Heat olive oil in a large skillet.
Add onion, celery, and carrot.
Cook, stirring as needed, until softened, about 5-10 minutes.
Add garlic, and cook, stirring frequently, for 30 seconds.
Stir in tomato paste, and cook, stirring it in, for 1 minutes.
Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
Stir in lentils and water.
Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.