Penne Pasta with Hearty Lentil Bolognese Sauce
Bolognese, the classic Italian pasta dish, is a rustic and hearty ragout traditionally made with ground beef and a bounty of herbs and vegetables in a richly-flavored tomato sauce. In this version, meaty, creamy lentils stand in for the beef to create a satisfying, protein-packed entrée.(Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour and 15 minutes |
Ingredients
3 tablespoons olive oil
8 cloves garlic, thinly sliced
2 stalks celery, diced small (about 1/4 inch)
2 carrots, peeled diced small (about 1/4 inch)
1 large white onion, diced small (about 1/4 inch)
1 teaspoon red pepper flakes
1 cup green or brown lentils
1 teaspoon tomato paste
1 tablespoon red wine vinegar
6 sprigs oregano, tied into a bundle with a bit of twine
10 sprigs thyme, tied into a bundle with a bit of twine
2 bay leaves
1 28-ounce can crushed tomatoes
2 cups vegetable stock or water
1 pound penne pasta
salt and pepper to taste
1 bunch parsley, finely chopped
1 bunch basil leaves, picked and lightly torn
6 ounces shaved parmesan cheese or vegan parmesan
Preparation
Heat the olive oil over medium-high heat in a large pot. Add the carrots, onions, garlic, celery, lentils, and red pepper flakes.
Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, or until the vegetables start to become translucent.
Add the tomato paste, vinegar, oregano, thyme, and bay leaves to the pot. Cook for 2 minutes to allow the vinegar to cook out and the tomato paste to caramelize.
Pour the crushed tomatoes and the vegetable stock into the pot and bring to a boil. Reduce the heat to a low simmer and tightly cover the pot. Simmer for 35-40 minutes, checking every 10 minutes or so, until the lentils are tender and have absorbed most of the liquid.
As the lentils are cooking, bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Before draining the pasta, reserve two ladles worth of the pasta cooking water.
Drain the pasta into a colander, rinse it with some cold running water to cool it down, toss it with a little olive oil so it doesn’t stick, and set aside.
Once the lentils are done cooking, remove the oregano, thyme, and bay leaves from the pot. Add the cooked pasta, reserved pasta cooking water, and chopped parsley to the pot. Stir around to coat the pasta completely with the sauce.
Season to taste with salt and pepper and ladle into bowls. Top each bowl with a small handful of shaved parmesan cheese and a few leaves of torn basil.
Zero-waste tips
• Save the carrot peels, celery leaves, and onion papers to make a homemade vegetable stock.
• You could also use rigatoni, spaghetti, macaroni, or any other pasta noodles you have on hand.
