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Lentil Bolognese

INGREDIENTS:

  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 7 button mushrooms
  • 2 tbsp oliv oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp pepper
  • 1 tsp salt
  • 3 cloves of garlic
  • 2 tbsp tomato paste
  • 3/4 cup red wine
  • 1 can diced tomatoes
  • 3 cups water
  • 1 1/3 cup dried lentils
  • 3 cups chopped kale

DIRECTIONS:

  1. Roughly chop the veggies, then dump in the food processor.
  2. Pulse until finely chopped.
  3. Heat a large pot over medium-high heat. Add olive oil.
  4. Toast the spices and garlic for 3 minutes.
  5. Add the veggies and cook for 15 minutes.
  6. Add the tomato paste and wine and cook for 10 minutes.
  7. Pour in the diced tomatoes, water, and lentils. Stir to combine.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Simmer for 30 minutes.
  10. Add chopped kale, stir, then cover and simmer for an additional 15 minutes.

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