Hearty Lentil Bolognese

• 1.5 cups, dry green lentils
• 8 oz, finely chopped cremini mushrooms
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1, diced yellow onion
• 2, diced carrot
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 2 tsp dried oregano
• 3 tbsp olive oil
• 2 cups vegetable broth
• 1 lb whole-grain pasta

Instructions

1. Heat olive oil in a large pot. Cook the onion, carrot, and celery 8 minutes until softened.
2. Add the mushrooms and cook until they release their liquid and it evaporates, about 6 minutes.
3. Stir in the garlic, oregano, and tomato paste; cook 2 minutes.
4. Add the lentils, crushed tomatoes, and broth. Simmer, partly covered, for 30 minutes until the lentils are tender, stirring now and then.
5. Season with salt and pepper. Meanwhile, cook the pasta.
6. Serve the sauce over the pasta. It freezes well for up to 3 months.

Tips

• Finely chopping the mushrooms gives the sauce its meaty texture — a food processor makes quick work of it.
• A splash of balsamic vinegar at the end deepens the flavor.

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