Lentil Bolognese

Lentil Bolognese

A couple of notes. This is even better if you can make the sauce the night before and leave it in a pan for all the flavours to be absorbed. Freeze leftovers for later.

Ingredients

Serves 4

½ cup / 3.5 oz / 100 gr green lentils, rinsed and picked over

1 onion, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

2 tablespoons olive oil, divided

1 (28 oz / 800 gr) can diced tomatoes, (I used Muir Glen)

1 glass of red wine

1 teaspoon dried oregano

1 teaspoon fine grain salt

½ teaspoon ground black pepper

Directions

In a large saucepan combine lentils and 2 cups of water.

Bring to a rapid boil over medium-high heat, reduce to a gentle simmer and cook, uncovered for about 20 to 25 minutes. Add water as needed to make sure lentils are covered.

Lentils will vary in their cooking times depending on their variety and age so make sure to check the package. In addition, lentils will cook with the sauce so it’s better to err on the side of undercooking than overcooking.

Once cooked, drain, and transfer to the bowl of a food processor (or blender). Pulse a couple of times to make a coarse puree. Set aside.

Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrot and sauté for about 8 to 10 minutes, or until the onion is translucent.

Add diced tomatoes, salt, and pepper. Bring to a simmer and cook for 5 minutes. Add red wine and cook for 5 further minutes.

Add pureed lentils, give a good stir, and cook over low heat for 10 to 15 minutes. Take a taste and adjust seasoning as needed.

If the sauce looks too dry, add more water however keep in mind that bolognese is not meant to be a 'saucy'.

Remove from the heat, add remaining 2 tablespoons of olive oil and oregano.

Serve over your favorite pasta (it’s great over zoodles) or eat by the spoonful.