Lentil Bolognese

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Ingredients: 

• 2 tbls MOV Extra Virgin Olive Oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 4 cloves garlic minced
• 1 tsp NHHS Basil
• 1 teaspoon NHHS Oregano
• 1/2 tsp NHHS Red Chili Flakes,  optional
• salt to taste
• 3  tbls tomato paste
• 1/2 cup dry red wine
• 1 cup lentils
• ½ cup finely chopped walnuts
• 4 cups vegetable broth
• 1/2 cup dry porcini mushrooms
• 14 oz can crushed tomatoes
• 1 tbls MOV Denissimo Dark Balsamic
• 12-16 oz Pappardelle Pasta of choice
• Parmesan cheese for topping​

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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!

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