Lentil Bolognese

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By now, I’ve read thousands of vegan recipes. So many of them look fabulous but have ingredients I don’t understand and require kitchen equipment I don’t have. So I love when I find something that looks yummy and doesn’t have a lot of mystery ingredients. This was my first time working with lentils, but because they didn’t require soaking, it was an easy recipe to adapt to my kitchen.

Here’s my adaptation of the original.

2 small or 1 medium chopped onion
2 cloves of garlic, chopped
1/2 tsp Italian seasoning (or oregano)
1 scant tsp chili powder
15 oz. can of tomato sauce or two tubs of 260 gr. rotev agvaniot l’pasta
rounded 1/2 c of red lentils (100 gr.)
2 servings of dry spaghetti
salt and pepper

Saute chopped onion in 2-3 Tbs water. Sprinkle with salt. Saute on low heat 10 minutes until soft but not brown. Add water 2-3 Tbs at a time if necessary.

With a little water remaining with the onion, add the Italian seasoning, chili powder, chopped garlic and a shake of pepper and stir.Blend for 1-2 minutes.

Add tomato sauce and stir.

Add lentils with an 1/8 c. additional water and cook on low for 20 minutes, stirring frequently.

If sauce looks dry or lentils are still hard after 15 minutes, add another 1/8 cup of water and cook until lentils are soft and puffed up.

Serve over cooked pasta.

 

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