Lentil Bolognese
Serves 1
10 mins prep
10 mins cook
20 mins total
Hearty, comforting, and ready in 20 minutes, this Lentil Bolognese is a vegetarian twist on the classic. Perfect for a quick weeknight pasta night 🍝.
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Note: I prefer to cook my own lentils. In order to do this, soak 1 cup of dry lentils in water for about 4 hours. Then, rinse and boil them for 30 minutes in broth of choice with 2 bay leaves. Drain and use ¾ cup of lentils.
In a pan, add the oil, onions, garlic and sauté for 1-2 min until translucent.
Add the mushrooms and cook for another 1-2 min.
Add in the tomato paste, stir it followed by the cooked lentils, tomato sauce and salt if needed. Taste and adjust for salt.
Let it cook for a few minutes. Take it off the heat. Next, boil the pasta in boiling salted water. Once cooked toss it in with the sauce and some of the starchy pasta water up to desired consistency.
Enjoy with finely grated Parmigiano, Calabrian chili oil, and some basil for garnish
