LENTIL "BOLOGNESE"

1/2 cup lentils, Umbrian or lentil that holds it shape when cooked such as Pardina,  Idaho, Washington
2 cups water
1/2 teaspoon salt
1/4-1/2 teaspoon each ground coriander and Aleppo pepper
2 teaspoons “Flavors for Tuscany” (purchase or see recipe)
1 Tablespoon EVOO
1/2 cup each fresh fennel, small dice, fresh carrot, fresh onion, all small dice
2 tablespoons parsley, chopped (we prefer Italian parsley)
6 cups fresh tomato sauce

METHOD
Place lentils, water, salt, and spice blend in a medium sauce pan. Bring to boil; reduce to steady simmer for 15-20 minutes, until most of the liquid is gone and lentils are tender, not mushy.  Meantime, place EVOO in medium saute pan over moderate heat and add the vegetables. Season with salt, coriander and pepper; cook until they are tender and still al dente. Add the vegetables to the lentils and combine with tomato sauce. Cook to reduce sauce slightly while thickening the sauce. Adjust seasonings and serve.