Red Lentil Bolognese

What you need:

red lentils

  • 1 small onion, chopped
  • 2 gloves garlic, chopped
  • 2 carrots, grated
  • 2 celery stalks, chopped
  • 2/3 cup red lentils
  • 1 14.5 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock
  • 1/2 tablespoon Italian seasoning
  • salt and pepper to taste

What you do;

Saute onion, garlic, carrot and celery in olive oil for about 5 min, or until tender.  Add lentils, stock, tomatoes, tomato paste and seasonings and bring to a boil.  Reduce heat, cover and let simmer for 20-25 min.  If you are going to add veggie crumbles, add at very end of cooking time.  If you add it before it will trow off the liquid ratio, and you will end up with lentils that are not completely cooked.