Lentil Bolognese I The Buddhist Chef

In a large pot, cook the pasta according to the package instructions. Drain and set aside.

Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 4 minutes.

Stir in the chopped garlic, tomato paste, and white wine and simmer until most of the liquid is absorbed, about 4 minutes.

Add the crushed tomatoes, oregano, basil, cumin, crushed red pepper, cane sugar, lentils, soy cream, roasted peppers (optional), salt, pepper and stir to combine.

Bring to a boil, reduce the heat and simmer for 15 minutes.

Serve the bolognese over the pasta and garnish with fresh basil.

Spice Level:

Dietary