Slow-Simmered Lentil Mushroom Vermicelli

Ingredients

• 12 oz egg vermicelli
• 1 cup lentil
• 2 tbsp extra virgin olive oil
• 1 large yellow onion
• 2 medium carrot
• 2 celery ribs
• 4 cloves garlic
• 8 oz white button mushroom
• 1 medium zucchini
• 2 tbsp tomato paste
• 28 oz tomato puree
• 2 cups herb broth
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened, about 8-10 minutes. Add garlic, mushrooms, and zucchini, cooking until vegetables are tender and moisture has evaporated, about 10-12 minutes.
2. 2Stir in tomato paste, dried lentils, basil, thyme, and oregano. Cook for 2 minutes. Pour in tomato puree and herb broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until lentils are tender and sauce has thickened. Mash some of the lentils against the side of the pot to create a thicker, 'bolognese' texture. Season with salt and pepper.
3. 3While the sauce simmers, cook egg vermicelli according to package directions until al dente. Drain well.
4. 4Serve the bolognese generously over the hot egg vermicelli.