Vegan Lentil Bolognese


½ yellow onion

8 ounces sliced mushrooms

1 cup walnuts

3 tablespoons tomato paste

2 tablespoons extra-virgin olive oil

1 tablespoon tamari

2 teaspoons crushed garlic

1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon red pepper flakes

¼ cup red wine

2 cups vegetable broth

1 cup crushed tomatoes

1 cup split red lentils

1 tablespoon balsamic vinegar

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