Lentil Bolognese Lentil Bolognese 2 T. olive oil 1 onion, finely diced 3 large carrots, peeled and chopped 7 cloves garlic, minced 1 (6 oz.) can tomato paste 1 (15 oz.) can tomato sauce 2 (14.5 oz.) cans diced Italian tomatoes 2 T. dried sweet basil 1 tsp. dried oregano 1/4 tsp. baking soda Salt and pepper to taste 2 c. red lentils, rinsed and picked over 2 c. water
Creamy, silky and incredibly light, infused with plenty of pleasing caramel notes, melts on the tongue and is not too sweet. The perfect frosting for cakes and cupcakes! Includes variation for Baileys® Coffee Buttercream. You're going to LOVE it!