lentil bolognese

another great vegetarian recipe! I think this was better than the meat bolognese I made several years ago. We used this bolognese to make sloppy joe's, but you could also serve it on top of polenta, rice or pasta.

lentil bolognesemakes one very large pot, at least 12 servings if not more!

2 tbsp olive oil
1 onion, finely diced
2 ribs celery, finely chopped
3 large carrots, finely chopped
7 cloves garlic, minced
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
2 (14.5 oz) cans diced Italian tomatoes
2 tbsp dried basil
1 tsp dried oregano
1/4 tsp baking soda
salt and pepper, to taste
2 cups red lentils, rinsed
2 cups water

Heat olive oil in a large skillet. Add onion, celery ad carrot. Cook, stirring as needed, until softened about 5-10 mins.

Add garlic and cook, stirring frequently until fragrant, about 30 secs. Stir in tomato paste, and cook for 1 min. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda and salt and pepper.

Stir in lentils and water. Simmer, stirring regularly, until lentils have softened, about 20-30 mins.