Lentil bolognese that is surprisingly hearty and satisfying.
Servings: 2 Preparation time: 55 minutes
Ingredients
- 1 tablespoon olive oil (optional)
- .5 large onion, diced
- 3/4 cup carrots, small diced
- 3/4 cups celery diced
- 2-3 cloves garlic, rough chopped
- 1/2 – 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon chili flakes (optional)
- 1/2 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
- 2+ tablespoons tomato paste
- Generous splash red wine (optional) 1/8 cup-ish
- 3/4 cup black caviar lentils (or other french lentils)
- 6 medium tomatoes, diced with juices (or 8 ounce can of diced tomatoes or crushed tomatoes)
- 1 3/4 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
- 5 tablespoons cup hemp seeds, or crushed toasted walnuts or pecans
- 1 teaspoons balsamic vinegar
Instructions
- Heat oil in a large pot over medium-high heat (or soften onions in water if not using oil). Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.
- Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
- Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 25-35 minutes, or until the lentils are tender. Uncover.
- Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.
- Serve this tossed with your favorite pasta.
Thanks Joleen!