Hearty Lentil Bolognese over Quinoa Pasta with Almond Ricotta | Elissa Goodman

Ingredients

• 1/4 cup extra virgin olive oil
• generous pinches sea salt
• 1 medium yellow onion, minced
• 2 stalks celery, minced
• 2 medium carrots, minced
• 1 1/2 tsp. italian seasoning
• 4 cloves garlic, crushed/minced
• 1/2 cup red table wine
• 1 – 15 ounce can organic plum tomatoes diced
• 1 cup black or brown lentils
• 4 cups organic vegetable stock + additional if needed
• Kite Hill Almond Ricotta Cheese or Vegan Parmesan Cheese
• Handful fresh basil, torn
• 1 box Andean Dream Quinoa Spaghetti pasta