One-Pot Lentil Bolognese

• dried spathetti8 oz
• olive oil2 tablespoon
• large yellow onion½
• medium carrot2
• celery1 stalk
• white mushroom10½ oz
• salt1 teaspoon
• pepper1 teaspoon
• red wine8 tbsp
• garlic3 clove
• diced organic tomato1¾ lb
• tomato paste2 oz
• vegetable broth2 cups
• dried brown lentils7 oz
• dried basil½ teaspoon
• dried oregano½ teaspoon
• dried rosemary½ teaspoon
• baking soda½ teaspoon
• finely chopped fresh parsley¼ oz

Instructions

1. 1

   In a large pot, cook the pasta according to the package instructions.

2. 2

   Drain and set aside.

3. 3

   Heat the olive oil in the same pot over medium heat.

4. 4

   Add the onion and sauté until translucent, about 2 minutes.

5. 5

   Stir in the carrots, celery, mushrooms, salt, and pepper.

6. 6

   Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.

7. 7

   Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.

8. 8

   Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda.

9. 9

   Stir to combine.

10. 10

    Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.

11. 11

    Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.

12. 12

    Garnish with parsley.

13. 13

    Enjoy!