Lentil Bolognese

Ingredients: Brussel sprouts, mushrooms, onions, whole peeled tomatoes, lentils, tomato paste, (vegan) parmesan, salt, pepper, (vegan) milk, chili flakes, lemon, broth, lentil pasta

Recipe:
1. Chop up your Brussels sprouts, onion, and mushrooms
2. Heat a pan with olive oil
3. When shimmering add mushrooms, cook until mushrooms are well browned
4. Then add Brussel sprouts, onion - cook until Brussel sprouts are soft and onions translucent
5. Add in one 32oz can of whole peeled tomatoes & half a cup of broth (we used our veggie stock, make it weekly)
6. Add salt, pepper, chili flakes, tomato paste, and (vegan) parmesan
7. Put lid on slightly and let cook until your tomato’s are cooked and start breaking apart (30-40 minutes)
8. Take an immersion blender and blend your sauce until a smooth consistency
9. At this stage add your lentils & additional broth (1/4 cup)
10. Cook with lid on for 1 hour, or until your lentils are cooked through
11. At this stage add (vegan) parmesan & (vegan) milk of choice and mix together
12. Boil lentil pasta on the side
13. Take some of the pasta water and use that to make the bolognese creamier when plating!