Lentil Bolognese
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Ingredients:
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Directions:
In a large skillet, warm the olive oil over medium heat, add the onion sauteing for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes and salt – sauteing for 4 minutes
Add the tomato paste combining well. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
Now add lentils, walnuts, mushrooms and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and gently simmer for 40 minutes, stirring every 10 minutes until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender.
Stir in the crushed tomatoes and Denissimo. Add additional salt to taste. Simmer for another 10-15 minutes.
While your Bolognese simmers, bring a pot of water to boil and follow package cooking instruction for pasta.
Top noodles with your lentil Bolognese and parmesan cheese and enjoy!
In a large skillet, warm the olive oil over medium heat, add the onion sauteing for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes and salt – sauteing for 4 minutes
Add the tomato paste combining well. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
Now add lentils, walnuts, mushrooms and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and gently simmer for 40 minutes, stirring every 10 minutes until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender.
Stir in the crushed tomatoes and Denissimo. Add additional salt to taste. Simmer for another 10-15 minutes.
While your Bolognese simmers, bring a pot of water to boil and follow package cooking instruction for pasta.
Top noodles with your lentil Bolognese and parmesan cheese and enjoy!