Sue Mah is the Founder and CEO of Nutrition Solutions Inc, a leading nutrition communications consulting agency. And she loves food! As a TV personality and sought-after speaker, Sue has presented to Fortune 500 companies including Walt Disney, Target and CVS Pharmacy. With a passion for empowering consumers to eat well and live well, Sue appears regularly on national TV, sharing sensible nutrition advice. Drawing on her decades of experience as a nutrition communications pro, Sue also offers media training for corporate executives, professionals and students. A multiple award winning dietitian, Sue is a Fellow of Dietitians of Canada (DC), and was named the 2017 Dietitian of the Year by the DC Business & Industry Network. She is also the 2019 recipient of the prestigious C.P. Shah Award from the Dalla Lana School of Public Health, University of Toronto.
![October is Vegetarian Awareness Month!
If you love pasta, try this vegan / vegetarian Lentil Bolognese!
It’s:
✅ delicious with a hearty, “meaty” texture
✅ budget-friendly
✅ easy to make
✅ nutritious
Ingredients
1 cup red lentils
2 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
3 cups low sodium vegetable broth
1 tube (150 g) tomato paste (IMO, the tubed tomato paste really makes a difference and offers more flavour than canned tomato paste.)
1/4 cup walnuts, ground or finely chopped
3 medium tomatoes or a small can of crushed / diced tomatoes
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 package long wide pasta
1 Tbsp balsamic vinegar
Parsley for garnish
Directions
1. Rinse the red lentils and then soak them in cold water for 30 minutes.
2. Heat the oil in in large pan over medium-high heat. Sauté the onions for a few minutes until softened.
3. Add the garlic, oregano, thyme.
4. Stir in the broth and tomato paste.
5. Add the lentils and walnuts. Stir well and heat to a boil. Turn the heat to low for about 20 minutes and continue stirring occasionally so that the sauce does not stick or burn.
6. Add the tomatoes, salt and pepper. Continue to stir and simmer for another 15-20 minutes or until the lentils are tender.
7. Cook pasta according to package instructions. Once cooked, drain the pasta but do not rinse it.
8. Stir the balsamic vinegar into the bolognese sauce. Taste the sauce and add more salt / pepper to your preference.
8. Serve the bolognese sauce over hot pasta. Garnish with chopped parsley.
Makes 6 servings
➡️ Save this recipe and let me know if you’ll try it!
[Video description: Fork twirling in the pasta; recipe ingredients; final dish; still image of recipe ingredients; still image of final dish ]
#VeganRecipe #VegetarianRecipe #VegetarianAwarenessMonth #PlantBased #Vegan #Vegetarian #LentilBolognese](https://www.nutritionsolutions.ca/wp-content/plugins/instagram-feed/img/placeholder.png)
