Vegan Bolognese

1 lb. roma tomatoes, chopped bite size
1/2 cup white onion, diced
1 poblano pepper, diced
1 jalapeno, sliced into rings
1 serrano, sliced into rings
3 cloves garlic, minced

1/2 cup red wine
1-2 tsps sriracha
2 tbls olive oil

8 ounces penne pasta
1/2 cup dry lentils

3 tsps salt
2 tsps basil
2 tps thyme
2 tsps rosemary
2 tps garlic powder
2 bay leaves
1 tsp crusehd pepper flakes
2 tsps black pepper

Fill a deep,  large 5 quart frying pan half way with water. Bring to a boil. Add a tsp salt and pasta. Cook pasta to al dente. Remove pasta from water and set aside, but keep the water in the pan. I use a large slotted spoon.

Add tomatoes, onion, garlic, oil, wine, remaining salt, black pepper. Simmer uncovered for 10 minutes. Add all peppers, lentils, spices, sriracha. Cover and cook until lentils are tender. You should have enough water to cook the lentils, but you can  add more water 1/4 cup at a time if required to cook the lentils and keep the sauce a little loose.

When lentils are cooked and sauce is reduced by half, add back the pasta. Stir to coat all the pasta in the sauce and let some of it absorb into the pasta.

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