The “Meatiest” Lentil Bolognese

Ingredients

• 1 cup lentils rinsed
• 1 lb favourite pasta or in this case I used Turnip Noodles
• 1 tsp oregano
• 3 garlic cloves minced
• ½ cup yellow-onion, diced
• 1 cup white mushrooms, diced
• ½ tsp red-pepper-flakes
• 24 oz favorite tomato sauce
• 14 oz fire roasted diced tomatoes
• ¾ cup water
• salt and pepper

Instructions

1. Cook the pasta on the cooker as you normally would. If you are using a veggie noodle see step 4
2. In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also sauté about 3-5minutes till the mushrooms and onion are tender.
3. Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
4. If using a veggie pasta or noodle, salt the noodles in a colander (about 1tbsp) if hand made and let sit for about 30 minutes. If bought packaged you can skip this step.
5. Heat a drop of olive oil in a skillet and sauté the noodles for about 10 minutes until tender.
6. Serve lentil bolognese over pasta (or veg pasta), sprinkle with extra red-pepper-flakes, flat leaf parsley and vegan parmesan cheese.
7. Get stuck in!