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Lentil Bolognese

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 celery rib chopped
  • 4 tsp minced garlic
  • 6 oz can organic tomato paste
  • 1 cup organic tomato sauce
  • 1 28 oz can diced tomatoes un-drained
  • 2 tsp basil
  • 1 tsp oregano
  • 1/4 tsp baking soda
  • 2 cups dry lentils* rinsed
  • 1 cup water
  • 1 1/2 cup vegetable broth
  • salt and pepper

Instructions

  • If you are making spaghetti squash as part of your prep ahead, preheat the oven to 350 and follow the instructions on how to cook your squash in the link above.
  • On a cutting board, cut up all your veggies.
  • Heat olive oil in a skillet over medium heat. Add onion, celery, carrot, and cook until softened about 10 minutes.
  • Add the garlic and tomato paste and cook for 1 minute.
  • Next add tomato sauce, diced tomatoes, basil, oregano, baking soda and salt and pepper.
  • Stir in lentils, water and broth until well combined.
  • Simmer for about 25 minutes until lentils are softened.

Notes

For Prep Ahead
Once the spaghetti squash has cooled, take a fork and scrap out the noodles and transfer to a glass container and store in refrigerator until ready to use.
Once the sauce has cooled, transfer to a large mason jar or glass container and refrigerate or freeze until ready to use.
When ready to use, add all the contents of the sauce to a pan and warm over low heat. Halfway through heating, add cooked spaghetti squash or noodles of choice.
** Dont' have dry lentils, swap for canned lentils. Just drain and rinse and adjust cooking time accordingly. Make sure they don't get to soft and mushy!