Green Lentil Spaghetti Bolognese Food

GREEN LENTIL SPAGHETTI BOLOGNESE

Steps:

• In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
• Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
• Add the garlic and herbs and and cook for another minute until fragrant.
• Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
• Add the lentils and stir through.
• Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
• Cook your spaghetti according to package instruction.
• Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.

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.

PASTA WITH LENTIL BOLOGNESE

Steps:

• 1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
• 2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
• 3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
• 4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.