Lentil Bolagnese(Vegan)

It's all about the flavor. This is yummy! From The Vegan's Daily Companion by Colleen Patrick Goudreau. Contributed by Barbara Lyons. Wheat and soy free. :)

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  yellow onion, finely chopped
• 2  garlic cloves, crushed (or minced)
• 2  carrots, grated (or finely chopped)
• 2  stalks celery, finely chopped
• 1  tablespoon olive oil
• 1  cup red lentil
• 2  large tomatoes, diced (or 1 can-15 oz. diced tomatoes)
• 2  tablespoons tomato paste (I sometimes sub ketchup)
• 2  cups  vegetable stock
• 1  tablespoon fresh oregano, minced (or 1 tsp. dried)
• 3  tablespoons  finely diced black olives
•  salt
•  pepper
•  fresh parsley, finely minced (or use basil!)

Directions

1. In a large saucepan, saute the onion, garlic, carrots and celery in the oil for about 5 minutes, or until soft.
2. Add lentils, tomatoes, tomato paste, vegetable stock, oregano and olives. Bring mixture to a boil over medium low heat, partially cover with the lid and simmer 15-20 minutes, or until soft and thick(Check halfway through cooking time to make sure water hasn't evaporated, add a little more water if necessary).
3. Add salt and pepper to taste and garnish with parsley or basil(or both!).
4. Serve over pasta if desired. Enjoy!