Description
This dish reimagines the classic bolognese by adding lentils to the mix. The lentils not only boost the protein and fiber content but also lend a pleasing texture to the rich, slow-cooked tomato sauce.
Ingredients
- Olive oil (2-3 tbsp) – For sautéing the vegetables.
- Onion (1 large, finely chopped) – Provides a sweet, savory base.
- Carrot (1, diced) – Adds natural sweetness and depth.
- Celery (2 stalks, diced) – Contributes a subtle crunch and aroma.
- Garlic (3 cloves, minced) – Enhances the overall flavor.
- Optional: Ground meat (250g of beef or turkey) – For a non-vegetarian version.
- Red lentils (200g) – Rinsed; these break down during cooking to thicken the sauce.
- Crushed tomatoes (1 can, 400g) – Forms the rich, tomato base.
- Tomato paste (2 tbsp) – Deepens the tomato flavor.
- Vegetable stock (500ml) – Helps cook the lentils and meld the flavors.
- Red wine (optional, 100ml) – Adds acidity and depth (allow it to reduce).
- Bay leaf (1) – For an herbal note.
- Fresh thyme (a few sprigs) – Adds aromatic earthiness.
- Salt and pepper (to taste) – Essential for proper seasoning.
- Optional: A splash of milk or cream (1-2 tbsp) – For extra creaminess at the end.
- Fresh basil (a handful, chopped) – To finish and garnish.
- Pasta of your choice (e.g., tagliatelle, pappardelle) – To serve with the sauce.
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and celery. Cook for about 8-10 minutes until the vegetables have softened and the onion turns translucent.
- Add garlic and optional meat: Stir in the minced garlic and cook for an additional minute. If using ground meat, add it now and cook until it is browned, breaking it up with your spoon.
- Incorporate tomato paste and wine: Stir in the tomato paste and let it cook for 1-2 minutes to deepen its flavor. If using red wine, pour it in now and let it reduce for about 3 minutes.
- Add lentils and tomatoes: Mix in the rinsed red lentils and pour in the crushed tomatoes along with the vegetable stock. Add the bay leaf and thyme sprigs.
- Simmer the sauce: Bring the mixture to a gentle boil, then reduce the heat to low. Allow the sauce to simmer uncovered for 30-40 minutes, stirring occasionally, until the lentils have broken down and the sauce has thickened.
- Season and finish: Remove the bay leaf and thyme stems. Season the sauce with salt and pepper, and stir in a splash of milk or cream if you prefer a creamier consistency. Toss in chopped fresh basil for brightness.
- Serve with pasta: Cook your pasta according to package instructions until al dente. Drain the pasta and serve it topped with a generous ladle of the bolognese sauce. Garnish with extra basil and a sprinkle of Parmesan if desired.