Vegetarian Bolognese Sauce with Lentils

Ingredients

• 1 cup diced white onion
• 4 cloves chopped garlic
• 1 cup carrots diced into bite sized cubes
• 1/2 cup chopped kalamata olives
• 8 sliced button mushrooms
• 1 bay leaf
• 1 tbsp dried Italian herbs
• 1/2 tsp chili flakes
• 1/8 tsp cinnamon
• 7 cups vegetable stock
• 1 28 oz can tomatoes with juice
• 1/4 cup tomato ketchup
• 14 ounces dried, rinsed lentils
• 1 tbsp balsamic vinegar

Directions

1. Place all ingredients but the balsamic vinegar in a slow cooker treated with cooking spray and cook on the low setting for 10-12 hours or high for 8 hours - until the lentils are soft and tender.Add the balsamic vinegar to the cooked warm lentils.
2. Cool to room temperature.
3. Using a blender, food processor, or hand blender, lightly puree everything to resemble a Bolognese sauce (as per the video)
4. The sauce makes enough for four meals. Place into freezer bags and keep in the freezer up to 6 months.
5. Heat and serve over your favorite pasta, vegetables, or both.