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
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