Pasta Lentil Bolognese

Ingredients

• 2 teaspoons (10 ml) olive oil
• 1 medium onion, diced small
• 1 medium carrot, peeled and diced small
• 2 small celery stalks, diced small
• 1 small fennel bulb, diced small
• 4 cloves garlic, minced
• 2 tablespoons (30 ml) white wine vinegar
• 2 cups (480 ml) low-sodium vegetable broth
• 1 cup (240 ml) green lentils
• 2 1/2 cups (600 ml) jarred or tetra-packed, no-salt-added, chopped or crushed tomatoes with juices
• 2 teaspoons (10 ml) dried oregano
• 2 teaspoons (10 ml) dried parsley
• 1 teaspoon (5 ml) dried basil
• 8 ounces (226 grams) wide whole-wheat pasta noodles such as linguine, fettuccine, tagliatelle or rigatoni
• 1/2 cup (120 ml) low-fat milk
• 1/4 teaspoon (1.25 ml) sea salt
• 1/2 teaspoon (1.25 ml) ground black pepper

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