This vegetarian take on bolognese is hearty, robust and full of flavor. Zucchini noodles add lightness and a pop of color, but add to any kind of noodles you like for date night or a family meal. Press play, then look out for an email containing a copy of the recipe! Lentil Bolognese Ingredients: 1/2 sweet onion, rough chopped 2 large carrots, rough chopped 2 stalks of celery, rough chopped 1/2 cup extra virgin olive oil 1 red chilli pepper, seeds removed and minced 1 cup full bodied red wine* 2 Tbsp tomato paste 2 cups brown lentils, cooked 1/4 cup canned coconut milk (use the thick top layer only) 1/4 cup grated pecorino cheese* Noodle of choice (we are using zucchini noodles for this recipe) Salt and pepper, to taste 1/2 cup fresh basil, chopped (optional) Instructions: 1. Place onions into food processor and blitz it into tiny pieces. 2. Transfer onions into a separate bowl, and then repeat the blitzing with your carrots and celery. 3. Warm your olive oil over medium heat in a large, deep saute pan. 4. Toss in your onions and sprinkle generously with sea salt and a smattering of black pepper. 5. Saute for 5 minutes then add carrots, celery, and chili pepper. Saute for another 5 - 7 minutes. 6. Add your red wine to the mix and stir well. Let the mixture simmer for roughly 3 minutes. 7. Mix in tomato paste, coconut milk, and lentils. Taste for additional seasoning. 8. Let this pile of goodness cook down for another 5-10 minutes. 9. Add cheese, stir well, then remove from the heat. If it seems too watery, let it simmer a bit longer or kick up the heat. 10. Pile bolognese over noodle of choice and enjoy! Notes: *Substitute 1 cup of stock/broth + 1 tablespoon of balsamic vinegar or lemon juice for red wine. *Substitute nutritional yeast flakes for pecorino cheese if avoiding dairy.