Plant Based Lentil Bolognese

Ingredients

• 1 cup lentils
• 2 tablespoons olive oil
• 1 large onion (, diced)
• 2 large carrots (, peeled and shredded)
• 8 ounces mushrooms (, cleaned and sliced)
• Kosher or fine sea salt
• 4 cloves garlic (, minced)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• 2/3 cup (or one 5.3-ounce tube) double strength tomato paste (from a tube, not a can)
• 1/2 cup Marukan Organic Rice Vinegar
• 3 cups gluten free vegetable broth
• 1 (15 ounce) can crush tomatoes, undrained
• 8 ounces gluten free chickpeas rotini
• Grated plant-based Parmesan cheese shreds (, to serve)
• Chopped parsley (, to garnish)

Instructions

1. 1

   Rinse and pick over the lentils. Cover with water and let soak for 30–60 minutes. Drain.

2. 2

   Heat the olive oil in a deep skillet or Dutch oven over medium-high heat. Add the onion, carrots, and mushrooms. Cook, stirring occasionally, until the vegetables start to brown (about 8 minutes). Add the garlic, Italian seasoning, crushed red pepper, 1 ½ teaspoons salt, and ¾ teaspoons pepper. Cook, stirring, for 1 minute. Add in the tomato paste and cook, stirring, for 2-3 minutes or until darker in color. Add the vinegar and cook for about 2 minutes or until thickened a little, scraping up any browned bits.

3. 3

   Add in the broth, lentils, and tomatoes. Reduce heat to a simmer, cover the pot, and cook for 50 – 60 minutes or until the lentils are tender, stirring occasionally. Taste and add more salt and pepper if needed.

4. 4

   Cook the pasta in salted, boiling water per the package directions. Drain. Toss the pasta with the sauce.

5. 5

   Serve topped with the Parmesan cheese shreds and parsley.