Lentil Bolognese – Venagredos

Name: Lentil Bolognese – Venagredos
Ingredients: 1lb. Boiled brown lentils; 14.5oz mirepoix mix (alternatively make your own by combining 2/3 cup each of chopped celery, carrot and onion); 1 cup chopped yellow onion; 15oz. tomato sauce; 15oz. fire roasted tomato with diced garlic; 2 Tablespoons tomato paste; 1 Tablespoon avocado garlic oil (olive oil or avocado oil are also great options); 1 Tablespoon garlic puree; 1 Tablespoon worcestershire sauce; 1 1/2 teaspoons table salt; 1 teaspoon pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; Optional toppings: capers, fresh parsley

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Hi there. It’s me, Ashlie the carnivore. You see, I love the idea of a meat free diet. I’m a huge fan of vegetables, especially raw and the added challenge of g

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Ingredients

1lb. Boiled brown lentils
14.5oz mirepoix mix (alternatively make your own by combining 2/3 cup each of chopped celery, carrot and onion)
1 cup chopped yellow onion
15oz. tomato sauce
15oz. fire roasted tomato with diced garlic
2 Tablespoons tomato paste
1 Tablespoon avocado garlic oil (olive oil or avocado oil are also great options)
1 Tablespoon garlic puree
1 Tablespoon worcestershire sauce
1 1/2 teaspoons table salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Optional toppings: capers, fresh parsley