Pasta With Lentil Bolognese Recipes

PASTA WITH LENTIL BOLOGNESE

Steps:

• 1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
• 2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
• 3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
• 4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.

LENTIL BOLOGNESE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
• Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, cook the pasta according to the package instructions. Drain and set aside.
• Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
• Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
• Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
• Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
• Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
• Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
• Garnish with parsley.
• Enjoy!

LENTIL BOLOGNESE

Steps:

• Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
• If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
• Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
• Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
• Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
• Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
• Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
• Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
• Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
• Add 2 tbsp Worcestershire sauce and season to taste.
• Finally, add in spinach and cook down.
• Serve alongside pasta of choice.