Lentil Bolognese

Very yummy

1 onion-medium sized--chopped
1 medium celery-chopped
2 medium carrots grated
4 cloves minced garlic
2 tsp Italian seasoning
1 tsp onion powder,
2 cups chopped tomatoes (canned)
2 cups marinara sauce
1/3 cup red wine
2-3 cups vegetable broth
1 cup dry lentils
spaghetti noodles

Optional: bay leaf, 1 tab soy sauce, 1 tab balsamic vinegar , mushrooms, 1/2 cup plant based milk (I didn't use these),  fresh basil (I did use the fresh)



Cook lentils separately according to package directions.

Place about 1/4 cup water in large pot. Add onions, celery, and carrots. Saute about 10 minutes or until softened. Add wine, tomatoes vegetable broth, marinara sauce and seasonings. Cook at least 20 minutes or until the sauce thickens. Mix in the lentils and anything else from optional ingredients.

Serve over pasta

Another recipe can be found here: https://theplantbasedschool.com/wprm_print/35197