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

Preparation

  1. On “sauté” function heat oil, then add onions/carrots/celery, salt/pepper. Heat till tender 6-8 min

  2. Add garlic & tomato paste, mix, cook 2 min until paste becomes darker

  3. Add red wine vinegar to deglaze pot & scrape to get all the brown bits at the bottom, add lentils, mix

  4. Add tomatoes, water, parsley. Press the

  5. 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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