Lentil Bolognese
It is rich, thick, and sticks to your ribs
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 ½ cups carrots, diced
- 1 ½ cups celery, diced
- 2 cloves garlic, chopped
- 1 ½ tsp kosher salt
- 1 tsp pepper, fresh ground
- ¼ tsp chili flakes, optional
- 1 tbsp fresh oregano or 2 tsp dried oregano
- ⅓ cup tomato paste
- ¼ cup red wine, (optional)
- 1 ¼ cup black beluga lentils
- 3 medium tomatoes, diced with juices, or a 14-ounce can of diced tomatoes
- 3 ½ cups vegetable broth, low sodium
- ¼ cup hemp seeds
- ¼ cup green olives, pitted and sliced
- 2 tsp capers
- ¼ cup sun dried tomatoes
Instructions
- Heat oil in a large pot over medium-high heat.
- Add diced onion and sauté for 2-3 minutes stirring until fragrant.
- Lower heat to medium, add carrots, celery, garlic, salt, pepper, chili flakes, and herbs.
- Sauté 7-8 minutes, stirring from time to time.
- Add the tomato paste, browning it just a bit in the pan (this will deepen the flavour).
- Deglaze the pan with wine, scraping up any bits in the pan.
- Once most of the wine has cooked off add the tomatoes and their juices, cook them down for a few minutes.
- Add the lentils, vegetable stock and hemp seeds. Bring to a boil, cover, lower heat to low, and simmer gently 30 minutes or until the lentils are tender.
- Add olives, capers and sun dried tomatoes and continue cooking uncovered until some of the liquid has cooked off.
- Taste and adjust seasonings.
- Serve with your favourite pasta. Sprinkle with freshly grated parmesan or nutritional yeast.
Notes
Recipe inspired by Feasting At Home