- 1 brown onion, peeled, coarsely chopped
- 1 large carrot, peeled
- 1 celery stick, coarsely chopped
- 2 garlic cloves, halved
- 2-1/2 tablespoons extra virgin olive oil
- 2 dried bay leaves
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1 cup French green lentils
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 3 cups vegetable broth (or you can use chicken broth if you prefer)
- 1/2 cup red wine
- 1 package dry noodles of your choice (I used quinoa-flax noodles)
- Serve with grated parmesan cheese and chopped parsley or chopped basil
- Process onion, carrot, celery and garlic in a food processor until finely chopped/minced.
- Heat the olive oil in a Dutch oven or saucepan over medium heat.
- Add onion mixture, bay leaves, oregano, thyme and dill.
- Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
- Add lentils, tomatoes and stock to the onion mixture.
- Bring to a simmer and pour in 1/4 cup of the red wine.
- Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender.
- About 5 minutes before the sauce is done, stir in the rest of the wine.
- While the lentils are cooking, cook pasta in a large pot of boiling salted water until al dente. Drain.
- Top spaghetti with bolognaise and generously garnish with parmesan cheese and chopped basil or parsley.