Lentil Bolognese

Ingredients

• 2 Tbls olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, diced

• 6 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp red chili flakes 

• 1 tsp salt

• 3 Tbls tomato paste

• 1/2 cup dry red wine 

• 1 cup lentils 

• 1 cup finely chopped walnuts

• 4 cups vegetable broth

• 14 oz can crushed tomatoes

• 1 Tbls balsamic vinegar

• Pasta of choice

Preparation

Equipment Needed:

Large deep skillet

Step 1

• In a large skillet, warm the olive oil over medium heat, then add the chopped onion and sauté for 5 minutes until translucent.

Step 2

• Add the carrots, garlic, basil, oregano, chili flakes and salt and sauté for 3-4 minutes.

Step 3

• Add the tomato paste and stir into the other ingredients for about 1 minute. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook for about 2 minutes.

Step 4

• Add the lentils, walnuts and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat to a gentle simmer and cook for 40 minutes,  stirring every 10 minutes or so until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender.

Step 5

• Stir in the crushed tomatoes and balsamic vinegar. Add additional salt to taste. Simmer for another 10-15 minutes.

Step 6

• Serve on your pasta of choice.