FRENCH LENTIL BOLOGNESE

Ready in about 30 minutes

Serves 5

• 1 onion small dice

• 4 garlic cloves minced

• 1 carrot peeled and cubed

• 1 cup dry French lentils

• 3 cups water

• 1 tbsp Vegan Beef Bouillon

• 1 tbsp smoked paprika

• 3 bay leaves

• 22 oz crushed tomatoes

• 1 tsp salt

• 1 pinch crushed red pepper

• 16 oz Whole Grain Pasta

• 1 tbsp olive oil

INSTRUCTIONS

• Put on water to boil and cook the pasta in the background while you make the sauce.( I used Barilla pasta lentil high protein pasta)

• Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.

• Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 20 minutes until lentils are soft.

• Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.

• Toss Cooked pasta in the sauce.

• Top with nootch, red pepper and serve with wilted spinach and roasted cauliflower