Red Lentil Bolognese.jpeg

Red Lentil Bolognese

This recipe was given to me by Sara See, a family recipe of hers.  When we’re wanting pasta, but not a meaty sauce, this one fits the bill with veggies and lentils.  Here I serve it over linguine, but her recipe also suggests using it as a stuffing for crepes or lasagna…may have to give that a try next time!

Previous
Previous

Red Beans and Rice in the Slow-Cooker

Next
Next

Roasted Butternut Squash and Pear Salad