Vegan Bolognese Sauce!

For Valentine's Day this year, Vivek really took charge of the kitchen and tried a brand new recipe to cook for me, and it was rigatoni topped with vegan bolognese sauce.  It was SO delicious that I had to write down the recipe and make it so that it fit in with my healthy eating plan...and it does fit!  It is so tasty and deceivingly healthy!

Vegan Bolognese Sauce

Makes about 2 servings

INGREDIENTS
1/2 cup cooked green or brown lentils
1/2 cup cooked quinoa
1/2 cup chopped and steamed carrots
1/2 cup fresh spinach leaves
1/2 cup onion, roughly chopped
1/2 cup red bell pepper, roughly chopped
2 cloves garlic, roughly chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper (or to taste)
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 can diced tomatoes

INSTRUCTIONS

1. In a deep skillet heat the oil over medium heat. Saute the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and saute for another minute or so.

2. To a blender or food processor, add the tomato sauce, the sauteed vegetables and garlic, steamed carrots, oregano, basil, redpepper flakes and spinach. Puree until smooth.

3. In the pan where you sauteed the vegetables, add the lentils, balsamic vinegar and quinoa. Add the pureed tomato mixture and bring to a simmer. Cook over low heat for about 10 minutes.

4. Serve over cooked pasta! Can top with some shredded parmesan cheese and chopped parsley.