Directions

1. Heat the olive oil in a skillet or saucepan over medium heat. Add carrot, celery, onion, bay leaves and salt to the skillet and sauté for 5 to 7 minutes or until onion is translucent.
2. Add the mushrooms and garlic and cook for 2-3 minutes as the mushrooms soften.
3. Stir in the tomato paste, black pepper, oregano, thyme, basil, and red pepper flakes and cook about 2 minutes, until the tomato paste melts into the vegetables.
4. Add crushed tomatoes, vegetable broth, and lentils. Stir to combine. Bring the sauce to a boil and reduce heat to low. Simmer, covered, for at least 30 minutes or until lentils are soft.
5. Store leftover Bolognese in an airtight container in the refrigerator for up to five days, or in the freezer for six months.