Lentil Bolognese Pasta Casserole
2 tbsp olive oil
1 cup finely dice onion
1 cup finely dice carrots
1 cup finely dice celery
2 cloves minced garlic
1/4 cup red wine (optional)
2 heaping tbsp tomato paste
1 16 oz diced tomatoes
salt and pepper to taste
2 tsp italian seasoning
Red pepper flakes to taste
16 oz bag of lentils
6 to 8 cups liquid (water or broth)
3 cups cooked pasta (I used spaghetti)
2 cups fresh chopped spinach
1/3 cup cream
Parmesan cheese
Heat olive oil in a large skillet. Add diced carrots, onions, and celery, sauté on medium low until soft. Stir in garlic and cook for another minute. Deglaze pan with wine. Add tomatoes - lentils. Simmer covered for 10 minutes, add spinach; cover and simmer for 5 more minutes. Stir in cream. Serve with Parmesan Cheese.
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