Vegan Pasta Bolognese (crockpot)
1 cup lentils (French puy, brown or masoor dal)
1 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 carrots, chopped into 1/4 in. pieces
3 celery stalks, chopped into 1/4 in. pieces
1 tsp salt
1/2 tsp black pepper
1 1/2 cups tomato puree
1 14 oz can whole tomatoes
2 cups vegetable stock (or water)
1 tsp dry oregano
1 tsp dry rosemary
1 chipotle chili in adobe sauce, minced
fresh parsley for garnish
Soak the lentils in enough water to cover and set aside.
In a crockpot turned to the high setting, combine the oil, onion, garlic, carrots and celery. Add 1/2 tsp salt and half of the black pepper. Stir well and cover for 30 minutes.
After 30 minutes, take the lid off, stir and add lentils, both types of tomatoes, vegetable stock, dry herbs, chipotle chili, remaining black pepper and salt to taste.
Mix well and cover the crockpot again. Let the bolognese sauce cook for 3 hours on high or until the lentils are tender.
Cook the pasta according to directions. Add pasta to crockpot and stir well. Add some pasta cooking liquid if the sauce is too dry.
Garnish with fresh parsley and serve hot.