Super simple, and hearty, lentil bolognese to add to your weekly dinner rotation! It goes perfectly with Chickapea Linguine.

Lentil Bolognese

• Serves: 4-6
• Total Prep Time: 10 minutes
• Total Cook Time: 35 minutes

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled, finely chopped
• 2 celery ribs, finely chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 3 cloves garlic, minced
• 1 13.5 oz can crushed tomatoes
• 1 cup tomato sauce (passata)
• 2 cups vegetables broth
• 1 cup green lentils, soaked, rinsed
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• 1-2 packages of Chickapea Linguine

Directions:

1. In a large pot, heat olive oil on medium-low heat.
2. Add the onion and saute until they soften, about 2-3 minutes.
3. Add the carrots, celery, ½ tsp sea salt, ½ tsp black pepper and saute until they soften, about 7-8 minutes.
4. Add the minced garlic and saute for about 1-2 minutes (watch that it doesn’t burn).
5. Add the crushed tomatoes, passata, vegetable broth, lentils, balsamic vinegar, ½ tsp sea salt, ½ tsp black pepper, basil, oregano, thyme, bay leaves and stir. 
6. Bring to a boil and then reduce heat to simmer.
7. Simmer for 20 minutes or until lentils are cooked and the liquid has reduced. Stir occasionally.  
8. Remove from heat and prepare Chickapea Linguine according to the package. You might need more than one package depending on how many people you’re serving.
9. To serve, add linguine to a bowl or plate and add lentil bolognese on top. 
10. Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes:

• Optional toppings: parmesan (dairy free), chili flakes, parsley. 
• Soak lentils in cold filtered water for about 30 minutes. Drain and rinse before using.