Vegetarian Bolognese with Lentils, Zucchini, and Mushrooms

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 zucchini, diced
• 1 cup mushrooms, finely chopped
• 1 cup cooked or canned lentils, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1/2 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• 12 oz linguine (or pasta of choice)

Instructions:

1. Sauté Vegetables
   In a large skillet, heat olive oil over medium heat. Add onion, garlic, and carrot, and sauté for 5 minutes until softened.
2. Add Zucchini and Mushrooms
   Stir in zucchini and mushrooms, cooking for another 5 minutes until tender.
3. Build the Sauce
   Add lentils, crushed tomatoes, vegetable broth, tomato paste, basil, and oregano. Season with salt and pepper. Bring to a simmer, and cook for 15–20 minutes, allowing the flavors to meld and the sauce to thicken.
4. Cook Pasta
   While the sauce simmers, cook linguine according to package instructions. Drain and set aside.
5. Serve
   Toss linguine with the sauce or serve the sauce over the pasta. Garnish with fresh parsley, and enjoy warm.