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Today, I would like to talk to you about a great recipe that you can easily prepare in your kitchen: Lentil Bolognese
As you can read below, this recipe, which is very easy to make, can be an indispensable alternative. If you have different ideas or suggestions for the recipe whose components and preparation stages I have shared below, and if you think the recipe will be better with these suggestions, please share them with me.
Let's dive into the recipe.
- 2 tablespoons avocado oil
- 1 large onion, diced
- 4-5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- (5.3-ounce) (150g) tomato paste
- 1/2 cup dry red wine
- 3 cups (720 mL) vegetable broth
- 1 cup (185g) red lentils, soaked
- ¼ cup (32g) chopped walnuts,
- 1 (14.5-ounce/410g) can of crushed tomatoes
- 12-16 ounces (340-454g) pasta (such as tagliatelle, pappardelle, or fettuccine)
- 1 tablespoon balsamic vinegar
Soak the 1 cup of lentils in water for 40-45 minutes. Meanwhile, prep all the other ingredients.
Heat Dutch oven on medium-high heat. Add the oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts to form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 10 minutes.
- Add the garlic, thyme, oregano, salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
- Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently.
- Pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol, has burned off.
- Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
- Add the crushed tomatoes and simmer for another 20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. You may need to add a little water or lower the heat as needed to prevent burning.
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