Lentil Bolognese
Servings: 6 Servings | Meal Prep Friendly
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 medium (1 medium) onion finely chopped
- 1 rib (1 rib) celery finely chopped
- 1 large (1 large) carrot finely chopped
- 3 cloves (3 cloves) garlic finely chopped
- 2 tablespoons (2 tablespoons) tomato paste the thick one that comes in a tube or small can
- ½ teaspoon (½ teaspoon) rosemary
- 2 (2) bay leaves optional
- 8 ounces (250 grams) mushrooms grated with large holes of a box grater
- 4 cups (1 litre) vegetable stock
- 24 ounces (one glass bottle) (700 grams) tomato puree or passata
- 1 cup (200 grams) dried lentils green or brown
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 3 tablespoons (3 tablespoons) balsamic vinegar or soy sauce
- FLAVOR BASE: Finely chop 1 medium onion, 1 rib celery, 1 large carrot, and 3 cloves garlic with a knife or pulse them in a food processor.Heat 2 tablespoons extra virgin olive oil in a large pot. Add the chopped vegetables and sauté for 3 minutes on medium heat, stirring often.Add 2 tablespoons tomato paste, 8 ounces mushrooms (grated with the large holes of a box grater), ½ teaspoon rosemary, 2 bay leaves, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté for 5 minutes, stirring occasionally.
- SIMMER: Rinse 1 cup dried lentils and look for foreign objects such as stones, soil, or dirt.Add rinsed lentils, 4 cups vegetable stock, and 24 ounces (one glass bottle) tomato puree to the pot and simmer for 30 minutes or until the sauce thickens and the lentils are cooked. Stir occasionally.
- FINAL TOUCH: Discard the bay leaves and stir in 3 tablespoons balsamic vinegar.Finally, blend some of the sauce (1 to 2 cups) with an immersion blender or standing blender until you reach your desired texture.Taste and adjust for salt and balsamico.
- SERVING SUGGESTIONS: Cook your favorite pasta (we recommend tagliatelle, fettuccine, or spaghetti) in plenty of salted boiling water as per package instruction minus 2 minutes. Reserve 1 cup of pasta water, drain the pasta, and add it to a skillet with some lentil bolognese.Add ½ cup reserved pasta water, toss on medium heat for a minute, then serve topped with basil leaves and parmesan cheese.
Nutrition information is an estimate for one serving of lentil bolognese out of six servings, without pasta.
SUBSTITUTIONS
- Rosemary & bay leaves: substitute dried oregano and thyme.
- Mushrooms: you won't taste them, they are for texture. Substitute grated eggplant.
- Tomato puree/passata: substitute crushed tomatoes.
- Balsamic vinegar: substitute soy sauce or tamari.
- Gluten-free: Our recipe is free of gluten. Serve with gluten-free pasta for gluten-free.
- Vegan: Omit the parmesan when serving and use egg-free pasta.
TIPS
Guidelines recommend 2.1 to 3.5 ounces or 60 to 100 grams of pasta per person, depending on your calorie needs.
To Cook pasta you'll need a large pot of salted water as follows:
- 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 - 3 people.
- 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
- 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.
STORAGE
This recipe is excellent for meal prep as it keeps for 5 to 7 days in an airtight container in the fridge and up to 3 months in the freezer.
