Lentil Bolognese Recipe | Ed & Andrea's Cookbook | Umami

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 ½ cup carrots, small diced
• 1 ½ cups celery diced
• 4-6 cloves garlic, rough chopped
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon chili flakes- optional
• 1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
• ⅓ cup tomato paste
• Generous splash red wine (optional) ¼ cup-ish
• 1 1/4 cup black caviar lentils (or other small lentils- see notes)
• 3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
• 3 ½ cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
• ¾ cup hemp hearts, or ground toasted walnuts or pecans
• 2 teaspoons balsamic vinegar