1-Pot Lentil Bolognese

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1. 1Step 1: In a large skillet, warm the olive oil over medium heat, then add the chopped onion and sauté for 5 minutes until translucent.
2. 2Step 2: Add the carrots, garlic, basil, oregano, chili flakes and salt and sauté for 3-4 minutes.
3. 3Step 3: Add the tomato paste and stir into the other ingredients for about 1 minute. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
4. 4Step 4: Now add the lentils, walnuts and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and simmer for 40 minutes, stirring every 10 minutes or so, until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender. Don't turn the heat too high, or the broth/water will evaporate but the lentils won't get soft. A gentle simmer is what you want.
5. 5Step 5: Stir in the crushed tomatoes and balsamic vinegar. Add additional salt to taste. Simmer for another 10-15 minutes.
6. 6Step 6: Serve with cooked wide noodle pasta or any other pasta you like. It's also good with crusty bread and perhaps a sprinkle of vegan parmesan. Enjoy!