"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Red Lentil Bolognese Recipe

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This recipe for Red Lentil Bolognese, by , is from The Hodges Family ~Cookbook ~ Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Hodges


•2 tbsp. olive oil
•1 onion, finely diced
•1 rib celery, finely chopped
•3 large carrots, peeled and chopped
•7 cloves garlic, minced
•1 (6 oz.) can tomato paste
•1 (15 oz.) can tomato sauce
•2 (14.5 oz.) cans diced Italian tomatoes
•2 tbsp. dried sweet basil
•1 tsp. dried oregano
•Ό tsp. baking soda
•Salt and pepper to taste
•2 cups red lentils, rinsed and picked over
•2 cups water

•Heat olive oil in large skillet. Add onion, celery, and carrot. Cook Stirring as needed, until softened about 5-10 minutes.
•Add garlic and cook, stirring frequently for 30 seconds. Stir in tomato paste and cook, stirring for 1 minute. Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, salt and pepper.
•Stir in lentils and water. Simmer, stirring regularly until lentils have softened about 20-30 minutes.

Personal Notes:
Personal Notes:
You can always steam carrots and celery for faster cooking time.




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