Rotini Lentil Bolognese

Ingredients

• 1 tablespoon olive oil
• 1 medium DOLE^® Carrot, chopped
• 1 small DOLE^® White Onion, chopped
• 2 cups chopped DOLE^® Mushrooms
• 1 cup chopped DOLE^® Celery
• 1 can (28 ounces) no salt added diced tomatoes
• 2 garlic cloves, minced
• 1 cup dry brown or green lentils
• ½ teaspoon crushed red pepper flakes
• ½ cup chopped fresh basil
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 package (12 ounces) gluten free rotini
• 2 tablespoons grated Parmesan cheese

Directions

1. Heat oil in a large sauce-pot over medium-high heat; add carrot, onion, mushrooms and celery; cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, garlic, lentils, crushed red pepper and 4 cups water; heat to a simmer. Reduce heat to low; cook 45 minutes or until sauce is slightly thickened and lentils are tender. Remove from heat; stir in ¼ cup basil, salt and black pepper. Makes about 6 cups.
2. Prepare pasta as label directs; drain. Makes about 6 cups.
3. Serve pasta topped with lentil Bolognese sprinkled with cheese and remaining ¼ cup basil.

Tips & tricks

Omit the Parmesan cheese for a vegan dish.