Summertime Lentil Bolognese Recipe By Tasty

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!

SUMMERTIME LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• In a food processor, combine the carrots, onion, celery, and garlic. Pulse until finely chopped, but not mushy. Transfer the vegetables to a bowl.
• Add the walnuts to the food processor and pulse until they reach the consistency of ground meat.
• Heat the olive oil in a large pot over medium-high heat. Add the vegetable mixture, basil, oregano, parsley, and salt. Cook for 25 minutes, stirring frequently, until caramelized and any excess moisture has evaporated. Add the tomato paste, stir to combine, and cook for 5 minutes.
• Add the vegetable stock, lentils, ground walnuts, and tomatoes and season with salt. Reduce the heat to medium, cover, and simmer for 35 minutes, stirring occasionally, until the lentils are cooked through and walnuts have softened. Remove the lid and cook off any remaining liquid, stirring frequently, about 5 minutes.
• Add the wine, stir, and reduce until there is no liquid at the bottom of the pot, about 10 minutes. Season with more salt to taste.
• Trim the ends of the zucchini, then cut into noodles using a spiralizer or julienne peeler.
• Add 2 tablespoons of olive oil, a pinch of salt, the red pepper flakes, and garlic to a large pan. Turn the heat to medium and cook for 2-3 minutes, until the garlic is fragrant.
• Work in batches, add about 2-3 cups of zucchini noodles at a time to the pan. Season lightly with salt and cook for 45-60 seconds, tossing continuously with tongs, until warmed through. 9. Add more olive oil, 1 tablespoon at a time, if the pan looks dry.
• Serve the zucchini noodles with the Bolognese.
• Enjoy!

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.

LENTIL BOLOGNESE

Steps:

• Rinse the lentils until the water runs clear.
• Heat the oil in a pan and add the onion, carrot and garlic. Cook for 2 minutes until soft.
• Add the tin of tomatoes, oregano and the lentils. Add about half of the stock, so the mixture has a soupy consistency.
• Simmer for about 20 minutes, adding the pepper and any other veg you fancy after 10 minutes. Add more stock if the lentils become dry.
• Serve when the lentils are soft and there is not too much excess liquid.

BLACK LENTIL BOLOGNESE

Steps:

• Heat oil in a large pot over medium-high heat. Add the onion and saute for 2-3 minutes until fragrant.
• Add the carrots, celery, garlic, salt, pepper, herbs, and chili flakes. Lower the heat to medium and sauté for 7-8 minutes, stirring continuously.
• Stir in the tomato paste, and cook for 1-2 minutes, browning a little bit to deepen the flavor.
• Deglaze the pan with stock or wine. Once most of the liquid has cooked off and the tomatoes and let cook for 5 minutes.
• Puree the cooked veggies in a blender or with an immersion blender and add them back to the pot.
• Add in the lentils, stock, and walnuts.
• Bring to boil, cover, reduce heat to low and let simmer for 20-25 minutes.
• Continue cooking until lentils are tender, stir in balsamic vinegar.
• Serve over pasta or polenta and top with fresh herbs.