Lentil Bolognese with Pasta

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, diced
• •2 celery stalks celery, diced
• •1 cup brown or green lentils
• •28 ounces canned crushed tomatoes
• •1 cup vegetable broth
• •1 teaspoon dried oregano
• •1 teaspoon balsamic vinegar
• •12 ounces pasta
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, and sauté for 5 minutes until softened.
2. 2Stir in minced garlic and cook for 1 minute until fragrant.
3. 3Add lentils, crushed tomatoes, vegetable broth, oregano, and balsamic vinegar. Bring to a simmer.
4. 4Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and sauce thickens.
5. 5While the sauce simmers, cook pasta according to package directions in a separate pot of salted boiling water. Drain and reserve.
6. 6Season the lentil bolognese with salt and pepper to taste.
7. 7Divide pasta among serving bowls and top generously with lentil bolognese. Serve immediately.

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