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Red Lentil Bolognese Sauce
3/4 tsp Oregano
1/4 Yellow Onion (finely chopped)
2 Garlic (clove, minced)
2 tbsps Water
1/8 tsp Red Pepper Flakes
1/2 cup Dry Red Lentils (rinsed)
1 tbsp Tomato Paste
1 1/2 cups Organic Vegetable Broth
1/2 cup Tomato Sauce
1/4 tsp Sea Salt
1 tbsp Balsamic Vinegar (divided)
1. In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins
to soften and the water evaporates. Add the oregano, salt and red pepper flakes and
cook for an additional minute.
2. Stir in the lentils and tomato paste. Add the vegetable broth, tomato sauce and half of
the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce
heat and simmer for about 30 minutes or until lentils are very tender.
3. Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more.
Season with additional salt if needed and enjoy.
Refrigerate in an airtight container for up to five days.
One serving is approximately 1 cup of sauce.
Use your favorite marinara sauce instead of tomato sauce. Add a drizzle of honey or freshly
chopped basil or oregano at the end.
Top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.
How to Use
Serve over veggie noodles, pasta noodles or dip fresh bread in it
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