Lentil Bolognese Sauce

Ingredients

• 2 tbsp olive oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 3 sticks celery finely chopped
• 2 cloves garlic finely chopped
• 8 mushrooms finely chopped
• 1 handful fresh chopped parsley
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/4 cup red wine
• 2 tbsp caramelised balsamic
• 2 cans chopped tomatoes (or 5 large fresh, chopped)
• 2 cups vegetable stock/bone broth
• 1/2 cup dried french puy lentils
• 1 tsp liquid smoke
• 2 bay leaves
• Chilli flakes to taste

Directions

Heat olive oil in a wide, deep saucepan or frypan. Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, parsley, chilli, oregano and smoked paprika. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take approx 20 minutes. Add the red wine and stir for a couple of minutes before adding tomatoes, balsamic, stock/broth, lentils and liquid smoke. Bring to a simmer, and leave to cook gently for 45-60 minutes, stirring occasionally. Add approx 2 cups of water as needed until lentils are cooked and sauce is thick and rich. Season to taste and serve with your favourite pasta, as a pie filling, with mashed potato or however you like.