Vegetable & Lentil Bolognese

There is an awesome recipe for lentil meatballs that we have been making for a while (and I linked it here) and I was actually planning on making tonight but things don't always work out as planned. The toddler has been in rare form today and there was no way I was pulling off the meatball recipe so I improvised. I can't give exact times for how long I sautéed everything because I was busy playing firefighter while making dinner. So embrace the craziness, crack open a bottle of red wine and make this recipe while saving the world. 

Vegetable and Lentil Bolognese

 Serves 8

1 C Lentils, Black or Green (red don't hold up well)

2 C Vegetable Broth 

1 Yellow Onion, finely diced

4 cloves Garlic, minced

8 oz Crimini Mushrooms, stems removed and diced

1 Zucchini, diced

1 C Red Wine, plus more for drinking!

1 Tbs Olive Oil 

2 tsp Oregano 

1 tsp Rosemary leaves 

1/5 tsp Thyme 

2 jars Pasta Sauce or 6 C homemade pasta sauce

Your preferred noodles for serving 

Cook lentils a few minutes less than package directions in vegetable broth to keep them firm. In a large skillet over medium low heat add olive oil and onion, cook until translucent. Add mushrooms and garlic continue cooking until onions begin to brown, then add zucchini. When zucchini is soft and onions are brown add spices, lentils and wine. Continue cooking until wine is absorbed. Add in jars of pasta sauce and serve over noodles. 
(This recipe freezes well so don't worry about making too much.)