Red Lentil Bolognese

1 cup organic red lentils  

4 Tbsp. unsalted plant-milk butter, divided  

1 cup chopped carrot  

¾ cup finely chopped white onion  

1 celery rib, chopped 

2 (0.5 oz.) pkg. dried shiitake mushrooms 

2 tsp. Fresh Thyme Italian seasoning 

2 cloves garlic, minced  

2 Tbsp. Fresh Thyme tomato paste  

½ cup dry red wine, such as Cabernet Sauvignon 

1 (28 oz.) can Fresh Thyme crushed organic tomatoes with basil, undrained 

2 cups Fresh Thyme organic low sodium vegetable broth  

Fresh Thyme fine sea salt  

2 (8 oz.) pkg. Chickpea spaghetti pasta 

Freshly shredded plant-based Parmesan cheese, for serving  

Fresh Thyme fresh organic basil, for garnish  

Fresh Thyme crushed organic red chili peppers, for serving  

1. Place lentils in a fine mesh sieve. Rinse under cold running water; drain well. Transfer to a medium bowl; cover with warm water and soak for 30 minutes; drain and set aside.
2. Meanwhile, in a large, deep sauté pan or Dutch oven, melt 3 Tbsp. plant-milk butter. Add carrot, onion, carrot, and celery; cook for 4 to 6 minutes or until softened, stirring frequently.   
3. Stir in dried shiitake mushrooms, Italian seasoning, and garlic.  Cook for 30 to 60 seconds or until fragrant. Stir in tomato paste; cook for 1 to 2 minutes or until tomato paste turns dark red.
4. Remove sauté pan from heat. Stir in wine; return to heat. Simmer over medium-low heat for 1 to 2 minutes or until wine has been absorbed. Stir in undrained crushed tomatoes, broth, lentils, and remaining 1 Tbsp. plant-milk butter. Cover and simmer over low heat for 30 to 40 minutes until lentils are soft, stirring occasionally. Season to taste with salt.
5. For pasta, in a pasta pot, cook spaghetti in 4 qt. of boiling salted water for 8 to 10 minutes or until al dente, stirring occasionally; drain. 
6. Divide pasta among 8 serving bowls. Top with red lentil sauce. Garnish with Parmesan cheese and fresh basil, if desired. Serve with crushed chili peppers. 

Each serving contains: 400 calories, 7 g fat, 4 g saturated fat, 0 g trans fat, 0 mg cholesterol, 230 mg sodium, 63 g carbohydrates, 12 g fiber, 8 g sugar, 21 g protein. Daily values: 0% vitamin D, 8% calcium, 25% iron, 25% potassium.