10-Ingredient Lentil Bolognese

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolog...

1 ½ tablespoons olive oil

1 large onion, diced

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme (or use more oregano)

1 ½ teaspoons kosher salt, plus more to taste

Freshly ground black pepper to taste

1 (5.3-ounce) (150g) tube of tomato paste*

½ cup (120 mL) dry red wine (optional)**

3 cups (720 mL) vegetable broth

1 cup (185g) red lentils, soaked (see step #1)

¼ cup (32g) walnuts (or pecans), crushed finely

1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand***

12 to 16 ounces (340 to 454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)****

1 tablespoon high-quality balsamic vinegar*****

Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Directions at rainbowplantlife.com

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