Lentil Bolognese with Pasta

Ingredients

• 1 cup dry brown or green lentils
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 cloves garlic
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 12 oz spaghetti or preferred pasta
• 2 tbsp fresh parsley (optional)
• ¼ cup Parmesan cheese (optional)

Steps

1. Rinse lentils thoroughly. Dice onion, carrots, and celery into small pieces (mirepoix). Mince garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery and cook until softened, about 8-10 minutes.
3. Stir in minced garlic, oregano, and basil, cooking for another minute until fragrant.
4. Add rinsed lentils, crushed tomatoes, vegetable broth, bay leaf, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until lentils are tender, stirring occasionally.
5. While the bolognese simmers, cook pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
6. Remove bay leaf from the bolognese. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
7. Serve the lentil bolognese over the cooked pasta. Garnish with fresh parsley and grated Parmesan cheese, if desired.