My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

• Water/Veggie Broth for sauté
• 2 celery stalks, chopped
• 3 medium carrots, chopped
• 1 onion, diced
• 1/2  fennel bulb, diced (use 1 bulb if you really love fennel!)
• 4 cloves of garlic, mined or pressed
•  2 – 280z cans of crushed tomatoes (I used crushed with basil)
• 1 Tbsp tomato paste
• 1 – 15oz can diced tomatoes
• 1 cup veggie broth or water
• 1 cup red lentils, rinsed
• 1/2 cup red wine
• 12 ozs sliced mushrooms
• 2-3 Tbsp fresh parsley, chopped
• 3 tsp italian seasoning
• 1 Tbsp balsamic vinegar (optional – many people prefer this without it)
• salt & pepper, to taste

Instructions:

1. Sauté onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.
2. Add in italian seasoning and sauté for anther few minutes.
3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!
4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar (taste before you add this to see if you want it), let cook a few more minutes. Add salt and pepper to taste and serve.
5. Let me know what you think?! Thank you!!!

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• The Best Lentil Chili Ever (Slow Cooker) (kidtestedfirefighterapproved.com)

Tags: balsamic vinegar, Bolognese sauce, Canned tomato, Cook, Lentil, lentil bolognese, lentil pasta sauce, olive oil, Sautéing, Tablespoon, vegan bolognese