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Lentil Bolognese

Lentil Bolognese

Printable version (pdf)

Serves: 3 adults or family of 2 adults, 2 kids

INGREDIENTS

  • 1 medium carrot
  • 1.5 tbsp olive oil or neutral oil (e.g.: vegetable oil)
  • 1/2 yellow or white onion
  • 1/2 cup brown lentils
  • 2 cups of vegetable stock, broth (or bouillon cubes), or water
  • 5 oz whole wheat or chickpea pasta (~1/2 a normal box)
  • 1 tbsp plain Greek yogurt (can substitute creme fraiche or sour cream) (OPTIONAL)
  • 2 teaspoons balsamic vinegar
  • Salt and black pepper to taste.

DIRECTIONS

  1. Cut carrot into a small dice. Add oil to medium-large, deep pan with a lid and turn heat to moderate. When hot, add the carrots to the pan and mix so the carrots are coated. While they are cooking, peel and finely slice or dice the onion and cook until the onions are golden brown and carrots have softened and are lightly browned, about 8-10 minutes.
  2. Add lentils, mix well and then pour over stock (or broth or water). Bring the mixture to boil and then lower the heat so the mixture simmers. Cook for ~20-25 minutes or until the len-tils are soft, stirring occasionally. Season with salt in the last few minutes of cooking.
  3. Meanwhile, bring large pot of salted water to boil and cook your pasta according to the instructions.
  4. Once the lentils soft, turn off the heat. Remove half the mix-ture and put in a blender or food processor to blend to a coarse puree and return to the pain. If you have a stick/immersion blender, feel free to use that instead. Mix in Greek yogurt/creme fraiche/sour cream, if using, and balsamic vinegar. Season to taste with salt and pepper. Turn heat on and bring mixture almost to a boil. Taste again and adjust sea-soning as needed — feel free to add more balsamic vinegar.
  5. Divide pasta amongst bowls, top with the lentil mixture, and enjoy!Note: feel free to add red pepper flakes if you like a little more kick. If you’re a garlic fan, feel free to add chopped garlic to the carrot and onion mixture before you add the lentils.
    Easily doubled. Freezes well and can be made in advance.