Lentil Bolognese Pasta

As I write this post on Sunday night, it is 14 degrees outside and snow is forecasted for the next three days. So, what better meal to make than pasta bolognese? If you are vegetarian or want to be healthy, this is a great alternative. It is delicious and so fulfilling. You can serve it on pappardelle pasta or brown rice, depending on how healthy you want to be.

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Recipe adapted from here.

Ingredients
2 tablespoons olive oil
1/2 onion, diced
3 cloves garlic, diced
2 stalks celery, chopped
4 carrots, chopped
1 12 oz container mushrooms, chopped
1/2 cup red wine
1 cup lentils (we used green lentils)
2 cups vegetable broth
1/4 cup tomato paste
1 28 oz can diced tomatoes
1 bay leaf
Salt and pepper

1. In a pan over medium heat, heat the olive oil. Add the onion and cook until the onions are translucent. Add the garlic and continue cooking for a few minutes. Add the celery, carrots, and mushrooms and cook until the mushrooms are cooked through. Add the wine and bring to a simmer until most of the liquid is absorbed. Once done, move the cooked ingredients to the crock pot.

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2. Add the lentils, broth, tomato paste, diced tomatoes, and salt and pepper. Cook on high for 6-8 hours. You want to keep going until the lentils are soft (the original recipe said 4 hours but mine was not done until closer to 7 hours).

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3. Serve on top of pasta, brown rice, or quinoa.

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