Lentil Bolognese

 from Rainbow Plant Life

1 1/2 Tbsp olive oil

1 large onion, diced

4 garlic cloves, minced

1 tsp dried oregano

 tsp dried thyme

1 1/2 tsp kosher salt

pepper

150g/5.3oz tomato paste

1/2 cup dry red wine

3 cups veg broth

1 cup red lentils - soaked

1/4 cup walnuts(or pecans), crushed finely

1 14.5/410g can of crushed tomatoes, or whole peeled, crushed by hand

12-16oz/340-454g pasta

1 tbsp balsamic vinegar

fresh parsley or basil for garnish

Soak lentils in water while prepping the rest of the ingredients

Sweat onions in oil until soft and golden.

Add garlic, thyme, oregano, salt and pepper.  Let cook for a few minutes

Add tomato past and cook for 2-3 minutes until it's dark red

Deglaze with red wine and cook until jammy.  Add broth to deglaze.

Stir in lentils and nuts, let simmer for 20 minutes

Add tomatoes and simmer another 15-20 minutes

Finish with balsamic vinegar