Lentil Bolognese

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1/2 teaspoon red chili flakes (Double for a spicier sauce)
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1 carrot, ribboned
• 1 cup red lentils ((rinse and check for pebbles))
• 24 ounce jar tomato sauce (pasta sauce) (I used tomato basil pasta sauce)
• 2 cups water
• To Serve: spaghetti squash or pasta
• To Serve: Parmesan or vegan Parmesan

Instructions

1. 1

   Heat oil in a large pan or wok over medium-high heat.

2. 2

   When the oil is hot and begins to ripple, add onions, red chili flakes, chili powder, and smoked paprika. Sauté 3-4 minutes, until the spices are fragrant and the onions are translucent.

3. 3

   Add carrots, sauté 1-2 minutes.

4. 4

   Add lentils and stir. Add tomato sauce and water. Bring to a boil, then cover pan and reduce heat to medium-low.

5. 5

   Simmer until most (but not all) of the water has absorbed and the lentils soften, about 15 minutes.

6. 6

   Serve with spaghetti squash or pasta, and top with Parmesan (vegan or dairy).

7. 7

   Leftovers:Store leftovers in the fridge, and use within 3-4 days.Make Ahead and Freeze:Let lentils cool to room temperature, and freeze for up to 6 months.