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LENTIL BOLOGNESE

INGREDIENTS
  • 1 large onion
  • 4 garlic cloves
  • 2 big carrots
  • 2 celery stalks
  • 1 portobello mushroom
  • 1 red pepper
  • 2 tbsp avocado oil (or vegetable oil)
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 2 cups cooked lentils (I use french lentils)
  • 2 cups crushed tomatoes
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • 3/4 cup water
  • 1 large handful of fresh parsley, finely chopped
  • pasta, spaghetti squash, rice…etc. for serving


INSTRUCTIONS

  1. Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
  2. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt.
  3. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
  4. Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
  5. Next, add in the lentils, and crushed tomatoes, and the rest of the ingredients (except the pasta) and mix together until well combined.
  6. Lower the heat to low, add in the water and let cook down for another 20 minutes.
  7. Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
  8. Serve over your favorite spaghetti or pasta.

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