3 TB oil (canola, veg, olive)
1 medium white onion, roughly chopped
6 cloves of garlic, minced
1 cup dry red lentils, rinsed
3 cups stock (vegetable, or use water)
1 TB dried oregano
2 medium carrots, finely grated
1 cup stewed tomatoes or 2 medium sized fresh tomatoes
1 TB tamari (you can use soy sauce but tamari is lighter and less salty so it is recommended)
1 TB apple cider vinegar
Salt and pepper to taste
175g dried tagliatelle pasta (or any other type)
Pinch of salt
Optional for garnish: Parmesan (vegan or regular), parsley, drizzle of olive oil
Heat 3 TB oil in a pot on low. Sauté onions for 30 minutes, stirring occasionally.
Add minced garlic and continue to sauté on low for another 5 minutes.
Add rinsed lentils, stock, oregano, grated carrots, and stewed tomatoes. Bring to a boil and then turn to a low simmer and cook until lentils are very tender, 45-60 minutes, stirring occasionally. If necessary add more stock or water.
When Bolognese is simmering, boil another pot of water for tagliatelle pasta. Once boiling, add pasta and a pinch of salt and cook until tender, about 6-10 minutes.
Once boiled down and liquid has almost all evaporated, add tamari and apple cider vinegar and let cook for another 10 minutes, stirring occasionally.
Drain pasta and divide between 4 plates. Top with a generous scoop of Bolognese sauce, and drizzle with olive oil. Garnish with any options you’d like. I used some parmesan and fresh parsley.