Name: Red Lentil Bolognese
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: About 5 cups of sauce, or about enough sauce to generously coat 2 lbs of pasta
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium-large onion, diced; 4 large cloves garlic, crushed; 1 (14 oz/400 g) can crushed tomatoes, with their juices; 1 cup (7 oz/200 g) red lentils, rinsed; 3 cups (710 ml) low-sodium vegetable stock; 3 tablespoons tomato paste; 2 teaspoons Worcestershire sauce (see Note); 1 teaspoon molasses; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup (60 ml) heavy cream (see Note); Fresh oregano leaves, for garnish (optional)