Veggie Packed Lentil Bolognese

Bolognese sauce
* 1 Tbsp olive oil
* 1 medium shallot (minced)
* 4 cloves garlic (minced)
* 2-3 medium carrots (finely chopped)
* 1 cup of mushrooms of choice (finely chopped)
* 1 pinch sea salt (plus more to taste)
* 26 ounces favorite marinara sauce (my favorite is @raoshomemade )
* 1 pinch red pepper flake
* 1 tsp dried basil
* 1 tsp dried oregano
* 2 tsp coconut sugar (optional)
* 1 cup cooked lentils ( I like Trader Joe’s cooked lentils) or cook your own beforehand
* 1/2 cup of water to thin out the sauce if needed

Directions
* Sauté olive oil, shallot, and garlic
* Finely chop or blintz in a blender (carrots and mushrooms)
* Add vegetables and a pinch of salt to the pan and stir.
* Sauté for a couple more minutes before adding in the cooked lentils
* Cook for 3-4 minutes before adding marinara sauce
* Add red pepper flake, basil, oregano, coconut sugar, and a splash of water - bring mixture to a simmer, then reduce heat to low.
* Serve over preferred pasta, I like Traders joes gluten free pastas, jovial cassava pasta, and Tinkyada.

Note: you can add any veggie you want to the sauce. I like to blitz in a blender: carrots, mushrooms, and red peppers. Also, if you’re anti lentils, you can do organic Turkey meat or beef instead :)

Enjoy x