Lentil Bolognese

Ingredients:

• 1 Tablespoon olive oil
• 1 cup carrots, diced
• 1 yellow onion, diced
• 1/2 Tablespoon salt
• 8 ounce package baby Bella mushrooms, diced
• 3 cloves of garlic, minced 
• 6 ounces tomato paste
• 1/2 cup red wine
• 3 cups vegetable broth
• 15 ounce can diced tomatoes
• 1 cup green lentils
• 1 1/2 teaspoons dried oregano
• 1 pound pasta of choice
• Fresh basil for garnish (optional)
• Parmesan cheese for topping 

Instructions:

1. In a large pot, warm the oil over medium heat.
2. Next, add in the onions, mushrooms, carrots and salt. Stir and let the vegetables sauté for about 10 minutes, until the onions become translucent.
3. Add in the garlic and tomato paste, stir and let cook for 5 minutes.
4. Use the red wine to deglaze the pot, cook until the liquid cooks out.
5. Pour in the diced tomatoes, lentils, vegetable broth and oregano. Increase the heat to medium-high, stirring occasionally, until the liquid is just below a boil.
6. Then, reduce the heat to medium-low (simmer), cover and cook for 40 minutes, stirring occasionally until lentils are tender.
7. Lastly, bring a pot of salted water to a boil and cook the chosen pasta according to the package directions. Once it is cooked, drain the water and stir the pasta into the sauce.
8. Add pasta into bowls, top with parmesan cheese and basil if desired.
9. Serve and enjoy!

Nutrition Information:

Serving Size: 1 1/2 cups

Calories: 358

Fat: 3 g

Carbohydrates: 69 g

Fiber: 10 g

Sodium: 748 mg

Sugar: 11 g

Protein: 20 g