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Lentil Bolognese Stuffed Shells

Name: Lentil Bolognese Stuffed Shells
Ingredients: 2 tbl olive oil; 1 medium onion finely diced; 1 cup carrots finely diced; 1 cup celery finely diced; 2 cloves garlic minced; 2 tbl tomato paste; 1 1/2 cup green/brown lentils; 1/2 cup red wine vinegar; 28 oz crushed tomatoes; 2 cups of water; handful of fresh parsley; 1/2 cup cashew cream/non dairy milk blended with 1 tbl white miso paste (miso paste optional but recommended for extra umami flavor)

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DAILY Healthy VEGAN Recipes

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Ingredients

2 tbl olive oil
1 medium onion finely diced
1 cup carrots finely diced
1 cup celery finely diced
2 cloves garlic minced
2 tbl tomato paste
1 1/2 cup green/brown lentils
1/2 cup red wine vinegar
28 oz crushed tomatoes
2 cups of water
handful of fresh parsley
1/2 cup cashew cream/non dairy milk blended with 1 tbl white miso paste (miso paste optional but recommended for extra umami flavor)

Preparation

On “sauté” function heat oil, then add onions/carrots/celery, salt/pepper. Heat till tender 6-8 min
Add garlic & tomato paste, mix, cook 2 min until paste becomes darker
Add red wine vinegar to deglaze pot & scrape to get all the brown bits at the bottom, add lentils, mix
Add tomatoes, water, parsley. Press the
Add cream & miso blend, nutmeg, & add more fresh parsley if desired. Stir. Adjust seasonings. Serve with your favorite pasta, use as a lasagna filling, or pasta shell filling as pictured here

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