Lentil bolognese

https://www.gimmesomeoven.com/lentil-bolognese/#tasty-recipes-82877 

DESCRIPTION

This hearty lentil bolognese recipe is naturally gluten-free (depending on the pasta) and vegan and simmered with the most delicious bold and savory flavors.  Added some Aleppo pepper powder - perfect! Vegan without the Parmesan cheese.

Another favorite recipe of mine, Wild Rice Soup, is also from this website, so I’ve added it to my favorites of love and lemons and cookie and kate. 

Prepared for nutrition on a budget talk - can be adapted for lower cost without the mushrooms.  Can add in other veggies.

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INGREDIENTS

SCALE

• 1 tablespoon olive oil
• 1 small white onion, very finely diced
• 1 medium carrot, very finely diced
• 1 celery stalk, very finely diced
• 8 ounces baby bella mushrooms, very finely diced
• 6 large cloves garlic, minced
• 1/2 cup dry red wine (used red cooking wine)
• 2 cups vegetable broth
• 3/4 cup brown or green lentils, rinsed and drained
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1 bay leaf
• 1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika
• 1/3 cup milk (dairy or plant-based) (didn’t use any)
• 2 tablespoons balsamic vinegar
• toppings: chopped fresh basil and freshly-grated Parmesan
• 1 pound uncooked pasta (she used pappardelle, I used rotini)

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INSTRUCTIONS

1. Sauté the veggies. Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrot, celery and sauté for 6 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally.
2. Deglaze. Add the red wine and stir to combine, using a wooden spoon to scrape up any browned bits that may have stuck to the bottom of the pot. 
3. Simmer. Add the vegetable broth, lentils, crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, thyme, oregano, smoked paprika, and stir to combine. Continue cooking until the sauce nearly reaches a very low simmer. Reduce heat to low (or whatever temperature is needed to maintain a very low simmer) and cover. Simmer for 25-30 minutes or until the lentils are tender, stirring the sauce once every 10 minutes.
4. Cook the pasta. Cook the pasta in a large pot of generously-salted boiling water until it is *just* al dente. (Avoid overcooking the pasta.) Reserve 1 cup of the starchy pasta water, then drain the pasta.
5. Season. Remove and discard the bay leaf. Stir in the milk and balsamic vinegar until combined. Taste and season the sauce with however much salt and pepper is needed. If the sauce is too acidic, you’re welcome to also add in a few teaspoons of sugar. If the sauce seems too thin, add in some of the reserved starchy pasta water or extra milk as needed.
6. Serve. Serve warm with the al dente pasta, garnished with lots of basil and Parmesan, and enjoy!