Red Lentil Vegan Bolognese
- 2 Tbsp. olive oil
- 1 small brown onion (diced)
- 2 tsp. minced garlic
- 1 tomato (diced)
- 1 carrot (diced)
- 1 celery stick (diced)
- 1/2 cup mushrooms (diced)
- 1/4 tsp. Redmond Real Salt Sea Salt
- 1/4 tsp. white pepper
- 1 24-oz. jar Rao's Homemade Tomato Herb Sauce
- 1-1/2 cups vegetable stock
- 1 cup red lentils
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. Bragg Apple Cider Vinegar
- 1 tsp. Bragg Liquid Aminos
- 1 tsp. oregano
- 1/2 tsp. rosemary
- 1 tsp. basil
- 1/2 tsp. sage
- 1/2 tsp. parsley
- 1/2 tsp. thyme
- 1/4 tsp. fennel
- 1 pkg. Explore Cuisine Chickpea Spaghetti
- 1/2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- Dash salt
- 1/2 cup peas
- 1/4 cup fresh parsley (diced)
- In large pot, heat olive oil and add onion and garlic. Sauté until translucent, about 2 minutes.
- Stir in carrot, tomato, celery, mushrooms, salt and pepper and sauté for 5 minutes until vegetables have softened.
- Add lentils, tomato sauce, stock, SunButter, apple cider vinegar, aminos and spices. Bring to boil, cover, reduce heat to low and simmer for about 40 minutes, stirring every 10 minutes to ensure lentils don’t stick to bottom. Add peas 2 minutes before end of simmer. Sauce should be thickened and lentils soft.
- Cook pasta per package directions. Drain, drizzle with buttery oil and sea salt and toss until well combined.
- Plate pasta and spoon Bolognese on top. Garnish with fresh parsley.
Tip: To save time, use canned lentils and simmer 7 minutes instead of 40.
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