Lentil Quinoa Bolognese Sauce -

healthyslowcooking.com

The Purple Vegan

1 cup (192 g) lentils (green, brown, or beluga)

3 medium carrots (peeled if not organic), each cut into 4 large pieces

1 to 2 cups (235 to 475 ml) water

2 tablespoons (28 ml) olive oil

½ small onion, chopped

1 bell pepper, cored, seeded and chopped

3 cloves garlic, chopped

1 can (20 ounces, or 560 g) crushed tomatoes, or 3 cups (750 g) homemade puree plus 2 teaspoons dried basil

1½ t. dried oregano

1 tablespoon (2 g) dried basil

½ teaspoon red pepper flakes or crushed dried chilies (optional)

1 small bunch kale, stems removed and torn into small pieces (about 3 cups [201 g]) (optional)

½ cup (87 g) quinoa, rinsed well

½ cup (120 ml) red wine or 2 tablespoons (28 ml) balsamic vinegar

Salt and pepper, to taste

Cooked pasta, for serving (use GF pasta for a GF meal)

Directions at healthyslowcooking.com

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