Vegan Bolognese Over Pasta

For vegetarians, one serving = 1 red, 2 green, 1 yellow, 1 purple, and 1 teaspoon

For non-vegetarians, one serving = 2 yellow, 2 green, 1 purple, and 1 teaspoon

INGREDIENTS:

            ½ red container cooked brown or green lentils

           ½ red container cooked quinoa

            ½ green container chopped and steamed carrots

            1 teaspoon extra virgin olive oil

           ½ green container yellow onion, roughly chopped

            ½ green container red bell pepper, roughly chopped

            1 clove garlic, roughly chopped

            1 purple container tomato sauce

            ½ teaspoon dried oregano

            ½ teaspoon dried basil

            1/8 teaspoon red pepper flakes (more to taste)

            ½ green container spinach leaves

            1 teaspoon balsamic vinegar

            salt and pepper to taste

            1 yellow container cooked whole wheat pasta for serving

INSTRUCTIONS:

1.  In a deep skillet heat the oil over medium heat. Sauté the onions for about 3 minutes or until they become translucent. Add the red peppers and garlic and sauté for another minute or so.

2.  To a blender or food processor, add tomato sauce, the sautéed vegetables and garlic, steamed carrots, oregano, basil, red pepper flakes and spinach. Puree until smooth.

3.  In the pan where you sautéed the vegetables, add the lentils, balsamic vinegar and quinoa. Add the pureed tomato mixture and bring to a simmer. Cook over low heat for about 10 minutes.

4.  Serve over cooked pasta!