Lentil Bolognese Recipe By Tasty

LENTIL BOLOGNESE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
• Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• In a large pot, cook the pasta according to the package instructions. Drain and set aside.
• Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
• Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
• Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
• Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
• Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
• Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
• Garnish with parsley.
• Enjoy!

SUMMERTIME LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• In a food processor, combine the carrots, onion, celery, and garlic. Pulse until finely chopped, but not mushy. Transfer the vegetables to a bowl.
• Add the walnuts to the food processor and pulse until they reach the consistency of ground meat.
• Heat the olive oil in a large pot over medium-high heat. Add the vegetable mixture, basil, oregano, parsley, and salt. Cook for 25 minutes, stirring frequently, until caramelized and any excess moisture has evaporated. Add the tomato paste, stir to combine, and cook for 5 minutes.
• Add the vegetable stock, lentils, ground walnuts, and tomatoes and season with salt. Reduce the heat to medium, cover, and simmer for 35 minutes, stirring occasionally, until the lentils are cooked through and walnuts have softened. Remove the lid and cook off any remaining liquid, stirring frequently, about 5 minutes.
• Add the wine, stir, and reduce until there is no liquid at the bottom of the pot, about 10 minutes. Season with more salt to taste.
• Trim the ends of the zucchini, then cut into noodles using a spiralizer or julienne peeler.
• Add 2 tablespoons of olive oil, a pinch of salt, the red pepper flakes, and garlic to a large pan. Turn the heat to medium and cook for 2-3 minutes, until the garlic is fragrant.
• Work in batches, add about 2-3 cups of zucchini noodles at a time to the pan. Season lightly with salt and cook for 45-60 seconds, tossing continuously with tongs, until warmed through. 9. Add more olive oil, 1 tablespoon at a time, if the pan looks dry.
• Serve the zucchini noodles with the Bolognese.
• Enjoy!

LENTIL BOLOGNESE RECIPE BY TASTY

Steps:

• Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
• Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
• Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
• Add 2 tbsp Worcestershire sauce and season to taste.
• Finally, add in spinach and cook down.
• Serve alongside pasta of choice.