Lasagna Bolognese Stew With Olives & Kale

theppk.com

Jessica Grim

1 medium yellow onion, cut into small dice

2 ribs celery, thinly sliced

1 red bell pepper, seeded and diced

2 tablespoons olive oil

1 teaspoon salt plus a big pinch

8 cloves garlic, minced

2 tablespoon nutritional yeast flakes

1 teaspoon dried thyme

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

Several grinds freshly cracked black pepper

4 cups vegetable broth

¾ cup dried brown or green lentils

1 (28-ounce) can fire-roasted diced tomato

½ cup tomato paste

½ cup pitted black olives, sliced in half

8 ounces kale, chopped

8 ounces lasagna noodles

½ cup loosely packed fresh basil leaves (you’ll be using more for garnish)

subheading: For the toppings:

Vegan riccota (there’s a recipe here if you’d like to make your own)

1 cup sliced black olives

Red pepper flakes

½ cup loosely packed fresh basil leaves

Note: Ingredients may have been altered from the original.

Directions at theppk.com

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