Lentil Bolognese

Happy Spring! It's official now, thank goodness! I am always happy when the first day of spring comes and goes. Just closer to summer! With that said, the recipe I have chosen really is kind of a fall winter meal, and it's not necessarily new and exciting but I recently tried it and really loved it. I wanted to share it because it is a healthy and delicious alternative to a regular beef bolognese. Less fat, too and it is a good one to have in your repertoire. In the cookbook that I found this it says to serve it with pasta, as a crepe stuffing or a sauce for vegetables. I served it with polenta and it was SO good!

Lentil Bolognese

Serves 6

1 Onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery stalks, chopped
3 T. olive oil
2/3 C. red lentils
1- 14oz. can chopped tomatoes
2T. tomato paste
2 C. stock
1T. fresh marjoram, chopped or 1t. dried marjoram
salt and ground black pepper

1. In a large saucepan , gently fry the onion, garlic, and celery in the oil for about 5 minutes, until they are soft.

2.Add the lentils, tomatoes, tomato paste, stock, marjoram, and seasoning.

3. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.