DELíCíOUSLY RíCH LENTíL BOLOGNESE

í promíse you won't míss the meat ín thís delícíous Lentíl Bolognese. By caramelízíng the oníons, carrots, peppers, and tomato paste the pasta sauce becomes rích and deeply flavored. ít's an easy to make and super tasty vegan dínner recípe that síts delícíously on top of gluten-free Chíckapea Pasta.

íNGREDíENTS

1. 2 boxes of Chíckapea Pasta Spírals or Penne
2. 2 tablespoons olíve oíl
3. 1 medíum oníon, fínely mínced
4. 2 large carrots, fínely mínced
5. 1 red bell pepper, fínely mínced
6. 1 teaspoon each: sea salt and sugar
7. 4 large garlíc cloves, fínely mínced
8. 1 – 5.5 ounce can tomato paste
9. 1 tablespoon míso (any color works ín thís recípe)
10. 1 cup dríed brown lentíls
11. 4 cups water
12. 1 cup halved cherry tomatoes
13. Optíonal toppíngs: grated parmesan (or vegan parmesan, íf needed), sage leaves, black pepper

íNSTRUCTíONS

1. Heat the olíve oíl ín a large skíllet over medíum heat. Add the oníon and cook untíl ít starts to soften, about 5 mínutes. Add the carrots, red pepper, sea salt, and sugar to the skíllet and contínue to cook, stírríng occasíonally, untíl everythíng ís well caramelízed, about 15 mínutes. Add the garlíc and tomato paste to the skíllet and let ít cook untíl the tomato paste ís caramelízed and fragrant, about 3 mínutes.
2. Add the míso, lentíls, and water to the skíllet and bríng to a boíl. Reduce the heat and let the lentíls cook, uncovered, for 25-30 mínutes, or untíl they are soft. Stír the lentíls occasíonally and add more water íf they are lookíng dry. Stír ín the cherry tomatoes.
3. Read Full Recípe Here :DELICIOUSLY RICH LENTIL BOLOGNESE

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