Vegetarian Lentil “Bolognese”


In a skillet, sautee:
½ stalk of celery
½ medium onion
½ medium carrot

3 T tomato paste
¾ cup masoor lentils
¾ cup French lentils
1 t Salt

In a slowcooker, add:
15 oz crushed tomatoes
All of the items from the skillet
¼ cup veggie stock
2 bay leaves
Oregano to taste
1 t salt

Cook in a slowcooker on low for 7 hrs

In a blender, combine:
8 oz white beans cooked
Vegetable stock

To finish add white bean puree and 1 Tsp pesto to the sauce.

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