Recipe Instructions:
Ingredients:
• 1 cup dried brown or green lentils
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Cooked pasta of your choice (such as spaghetti or penne)
• Fresh parsley, chopped (for garnish, optional)
Instructions:
o Rinse the lentils under cold water. In a saucepan, bring 2 cups of water to a boil.
o Add the lentils, reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender. Drain and set aside.
o In a large skillet or saucepan, heat olive oil over medium heat.
o Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
o Add minced garlic and cook for another minute until fragrant.
o Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
o Add the cooked lentils to the tomato sauce. Stir well to combine and simmer for another 5-10 minutes to blend flavors.
o Taste and adjust seasoning if needed.
o Spoon the lentil Bolognese over cooked pasta.
o Garnish with chopped fresh parsley if desired.
