Lentil Bolognese with Spaghetti

veganricha.com

Gayla Rickey

8 to 9 oz ( 8 oz) spaghetti or other pasta

½ cup ( 90 g) red lentils (split skinned quick cooking kind (masoor dal))

1 tsp olive oil

4 oz mushroom , chopped small

½ ( 0.5) small onion , chopped small

4 cloves of garlic , finely chopped

¼ cup ( 32 g) shredded carrots

¾ tsp ( 0.75 tsp) dried oregano or use ½ tbsp fresh

1 tsp dried basil or use 2 tbsp fresh

¼ tsp ( 0.25 tsp) thyme or rubbed sage

¼ tsp ( 0.25 tsp) onion powder

2 tsp nutritional yeast optional

16 to 18 oz low sodium marinara or pizza sauce or use 28 oz diced tomatoes

1 tbsp tomato paste , optional

½ tsp ( 0.5 tsp) salt depends on the salt content of the sauce. Use less and add more later to taste

a good dash of black pepper and red pepper flakes

¼ cup ( 58.75 ml) red wine or use veggie broth and 2 teaspoons balsamic vinegar

Chopped fresh basil or thyme for garnish

Directions at veganricha.com

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