Lentil Bolognese
"Rich and robust, this vegan Lentil Bolognese is hearty, "meaty" and full of depth of flavor. Toss it with pasta or spoon it over polenta!..."
INGREDIENTS
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2 tablespoons olive oil
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1 large onion, diced
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1 ½ cup carrots, small diced
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1 ½ cups celery diced
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4-6 cloves garlic, rough chopped
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1 ½ teaspoon salt
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½ teaspoon pepper
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¼ teaspoon chili flakes- optional
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1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
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⅓ cup tomato paste
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Generous splash red wine (optional) ¼ cup-ish
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1 1/4 cup black caviar lentils (or other small lentils- see notes)
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3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
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3 ½ cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
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¾ cup hemp seeds, or crushed toasted walnuts or pecans
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2 teaspoons balsamic vinegar
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