Lentil Bolognese 

Ingredients

Yield: (6 cups).

•     1 tsp olive oil

•     1/2 c diced celery

•     1/2 onion, diced

•     4 cloves garlic, minced

•     2 Tbsp white wine vinegar

•     2 c low-sodium vegetable or chicken broth

•     1 c dried lentils (any color – mine were brown)

•     1 28oz. can crushed tomatoes with juice

•     2 tsp dried oregano

•     2 tsp dried parsley

•     1 tsp dried basil

•     salt & pepper, to taste

Directions

1. In a large stock pot, heat oil on medium-high.

2. Add celery & garlic. Cook, stirring often, about 15 minutes.

3.  Add vinegar and scrape any brown bits from the bottom of the pot. Stir in the broth, 1 c water, lentils, tomatoes, oregano, parsley & basil.

4. Reduce heat to medium & simmer, partially covered, for 45 minutes, stirring occasionally.