Lentil Bolognese

• 1 tbsp olive oil
• 1 small diced onion
• 2 medium diced carrots
• 1 large diced red bell pepper
• 4 cloves of minced garlic
• 2 cups diced baby bella mushrooms
• 1 cup fresh halved cherry tomatoes
• 1 cup dry red lentils
• 3 cups of vegetable broth
• 1 28 oz. can of diced tomatoes
• 3 tbsp tomato paste
• 1 tbsp lemon juice
• 1 tbsp italian seasoning
• ½ tsp sea salt
• ¼ tsp black pepper
• 3 bay leaves
• Fresh chopped parsley
• Fresh chopped basil
  
  
  

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1. In a large pot (I used a dutch oven but you can use a large sauce pot for this) bring 1 tbsp extra virgin olive oil to medium high heat.
2. Once oil is heated, add your diced onion, diced carrots, diced bell pepper, minced garlic and diced baby bella mushrooms to the oil. Stir to combine. Cook the vegetables for 15-20 minutes, stirring frequently.
3. When vegetables are browned add in your halved cherry tomatoes, stir to combine and cook for an additional 2-3 minutes.
4. Next, add your seasoning, lemon juice, italian seasoning, sea salt, black pepper and bay leaves. Stir to combine.
5. Then, add your can of diced tomatoes, vegetable broth, tomato paste and lentils. Mix together until fully combined. Bring to a boil and then reduce heat to simmer for 20-25 minutes. Stir frequently to prevent sticking at the bottom of the pan. When time is up, test your lentil to make sure they are fully cooked and adjust seasoning if needed.
6. Next, add your chopped fresh parsley and basil, stir to combine. Once you are satisfied with the seasoning and lentils are fully cooked, remove the 3 bay leaves from the sauce.
7. Serve hot over your favorite pasta or baked into a ziti or lasagna!