Lentil Bolognese
Ingredients
The base
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
1 ½
cups
carrots, small diced
-
1 ½
cups
celery, diced
-
4-6
cloves
garlic, rough chopped
Seasonings
-
1 ½
teaspoons
salt
-
½
teaspoon
pepper
-
¼
teaspoon
chili flakes (optional)
-
1
tablespoon
fresh oregano or thyme
-
1/3
cup
tomato paste
-
¼
cup
red wine (optional)
Main ingredients
-
1 ¼
cups
black caviar lentils
-
1 ½
cups
tomatoes, diced with juices
-
3 ½
cups
veggie stock or broth
-
¾
cup
ground toasted walnuts
-
2
teaspoons
balsamic vinegar
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion until fragrant.
- Add carrots, celery, garlic, salt, pepper, chili flakes, and herbs, and sauté for 7-8 minutes.
- Stir in tomato paste and brown it slightly, then deglaze with red wine if using.
- Add tomatoes and their juices, cooking them down for a few minutes.
- Incorporate lentils, veggie stock, and hemp seeds or walnuts, then bring to a boil.
- Cover and simmer for 20-25 minutes until lentils are tender.
- Remove the lid and continue cooking until most of the liquid has evaporated, then stir in balsamic vinegar and adjust seasonings.
Nutrition Facts (estimated)
Servings
6-8
Calories
268
Total fat
11.5g
Total carbohydrates
30.9g
Total protein
13.9g
Sodium
481.6mg
Cholesterol
0mg
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