Veggie Lentil Bolognese
Ingredients:
3 large carrots
1 orange bell pepper
1 white onion
1 large crown of broccoli
1 tbsp olive oil
4 cloves of garlic (chopped)
28 oz. can of crushed tomatoes (or two 14 oz. cans of crushed tomatoes)
1 tbsp tomato paste
1 cup of lentils
4 cups vegetable broth
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp red pepper flakes
salt & pepper to taste
Directions:
Using a food processor to chop/dice the carrots, bell pepper, onion, and broccoli. You will likely have to do this in batches to make sure that everything is chopped properly. You will want the veggies to be diced, NOT pureed. Transfer the veggies to a bowl.
Using a large pot (I used a soup pot), heat the olive oil on medium heat. Add in the chopped garlic almost immediately and allow it to turn a golden-brown for a minute or two (don’t burn the garlic!).
Once the garlic has browned, add the veggies into the pot and cook for about 5-8 minutes, or until they begin to soften.
Once the veggies are properly cooked, add in the crushed tomatoes, tomato paste, Italian seasoning, garlic powder, red pepper flakes, and salt & pepper (don’t be afraid to be generous with your seasonings).
Stir the mixture often, allowing everything to mix together properly.
When the mixture begins to thicken, add in the vegetable broth and lentils. Turn the heat to low and cover the bolognese. Let it cook for 15-20 minutes on low heat.
After 20 minutes, remove the lid and turn the heat back up to medium. Allow the bolognese to bubble somewhat, and stir often. Continue doing this until the bolognese thickens and the lentils are cooked properly (I let it cook for about 30 more minutes uncovered on medium heat).
Add more seasonings if you think it needs more flavor.
When you feel that the bolognese has reached desired consistency, take it off the heat, serve, and enjoy!
