Black Lentil Bolognese Food

LENTIL BOLOGNESE

Steps:

• Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5-8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.
• If using whole tomatoes, use kitchen shears or a pairing knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.
• Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25-30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.
• Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.
• Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.
• Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
• Do ahead: Sauce can be made 5 days ahead. Let cool, then transfer to an airtight container. Cover and chill, or freeze up to 3 months. Reheat, adding a little water to thin if needed, before serving.

BLACK LENTIL BOLOGNESE

Steps:

• Heat oil in a large pot over medium-high heat. Add the onion and saute for 2-3 minutes until fragrant.
• Add the carrots, celery, garlic, salt, pepper, herbs, and chili flakes. Lower the heat to medium and sauté for 7-8 minutes, stirring continuously.
• Stir in the tomato paste, and cook for 1-2 minutes, browning a little bit to deepen the flavor.
• Deglaze the pan with stock or wine. Once most of the liquid has cooked off and the tomatoes and let cook for 5 minutes.
• Puree the cooked veggies in a blender or with an immersion blender and add them back to the pot.
• Add in the lentils, stock, and walnuts.
• Bring to boil, cover, reduce heat to low and let simmer for 20-25 minutes.
• Continue cooking until lentils are tender, stir in balsamic vinegar.
• Serve over pasta or polenta and top with fresh herbs.

LENTIL RAGU

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.