Red Lentil Bolognese

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Red Lentil Bolognese

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  • Author: Paul Prins
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes

Ingredients

Units Scale
  • 250g Dried Pasta
  • 400g of Tin Plum Tomatoes (Peeled)
  • 250g Cooked Red Lentils
  • 350g Chestnut Mushrooms (chopped)
  • 30g Walnut pieces (soaked in boiling water 10min, cooled, and chopped)
  • 1/2 Onion (finely chopped)
  • 2 Carrots (finely chopped)
  • 3 Garlic cloves (minced)
  • 6 Large Sun Dried Tomatoes (1 jar), chopped
  • 1 tsp Smoked Paprika
  • 1 tbsp Tomato Paste
  • Herbs: Basil, Oregano, Fennel, Rosemary, Thyme, and Marjoram for Italian flavor.
  • Salt, Pepper, Olive Oil to taste

Instructions

  1. In a large pot brown the onion, carrots, and mushrooms in olive oil
  2. In a seperate pot, add whole walnuts to boiling water for 10 minutes. Chop afterwards
  3. ⁠Once browned add smoked paprika, sun dried tomatoes, and garlic.
  4. After incorporated add in tomato paste and tinned tomatoes bring to simmer.
  5. Use the liquid from the tomatoes to incorporate the fond. Add additional mositure if needed.
  6. Crush the Fennel and Rosemary with a mortar and pestle.
  7. While simmering, add herbs, salt, and pepper to taste.
  8. Mix in the cooked lentils and walnuts
  9. ⁠Let simmer for a few minutes and it’s ready.

To Plate

  1. Cook Pasta to instructions
  2. In a pan add olive oil and sauce
  3. Add the desired amount of pasta and toss together with the sauce.
  4. Include a small amount of pasta water.
  5. Move pasta to the plate, and pour remaining sauce over the top
  6. Garnish the dish wish parmesan and torn fresh basil

Nutrition

  • Serving Size: 5