Lentil Bolognese

Serves 6


1 cup French green lentils
1 tbsp olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
4 garlic cloves, chopped
1 tbsp tomato paste
1 tsp salt
1/4 tsp ground pepper
1 bay leaf
1/2 tsp dried oregano
1/4 tsp thyme
1/4 tsp nutmeg
1/8 tsp cinnamon
1/2 cup red wine, optional
28 oz chopped tomatoes
1/4 cup cashew cream, optional – RECIPE


Place the lentils in a medium pot, and cover by a couple of inches with water. Bring to a boil and cook for about 30 minutes until the lentils are al dente, (cooked but still firm).
Drain and set aside.

In a large skillet heat the olive oil and saute the onion, celery, and carrot over medium-high heat until the vegetables soften, about 5-6 minutes

Add the garlic and cook for another minute.

Add the tomato paste, salt, pepper, oregano, thyme, bay leaf, nutmeg and cinnamon and cook for a minute until the spices are fragrant.

If you are using the wine, add it to the pan and cook, deglazing the pan, until most of the liquid has evaporated.

Add the lentils and tomatoes. Bring to a boil, then turn down the heat and simmer for about 45 minutes, until the lentils are soft and the sauce has thickened.

Add the cream (if using) and simmer for another five minutes. Season with salt & pepper, if necessary.

Serve over your favorite pasta, (I used papardelle).


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