Pasta Bolognese

This is one of my favorite recipes, and it is in my meal rotation every month. It is easy and delicious. As a child, spaghetti was a weekly staple, and this reminds me of special memories at the dinner table. Enjoy one of my favorites 🖤

_{Prep Time: 25 mins ~ Cook Time: 20 mins ~ Total Time: 45 minutes ~ Servings:4}

Ingredients:

1/2 cup uncooked lentils or 1 cup cooked lentils

1/2 yellow onion diced

3 garlic cloves chopped

1 cup mushrooms chopped

1 large bell pepper (optional)

1 can of vegan tomato sauce

1 box of dried pasta (I love brown rice noodles)

1/2 cup vegetable broth

8 cups water

2 tsp nutritional yeast (optional topping)

1/2 tsp dried oregano or 2 leaves of fresh oregano

1/2 tsp 21 seasons salute

1/2 tsp garlic powder

1/2 tsp smoked paprika

Pinch of pepper and salt to taste

Directions:

Cook pasta by following the directions on the package. 

At the same time, in a separate pot,  prepare lentils following the directions on the back of the package. (Typically, you will use 2x the water per the amount of lentils and cook for approximately 20 minutes.)

Dice onion and chop garlic into small pieces.

In the meantime, pour vegetable broth into a pan and turn the heat to medium. Let the stock cook until it simmers (about 2 minutes).  

Place garlic and onions into a pan with the vegetable broth and let cook for about 3 minutes or until garlic is aromatic and onions are translucent. 

Season the mixture with fresh herbs and seasonings.

Add cooked lentils to the mixture and stir frequently. Let simmer for about 3 minutes.

Add drained noodles to a plate topped with lentil bolognese

Garnish with nutritional yeast (optional but highly recommended).

Enjoy! 🍝