Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/