Lentil Bolognese
INGREDIENTS
- 1 large onion
- 4 garlic cloves
- 2 big carrots
- 2 celery stalks
- 1 portobello mushroom
- 1 red pepper
- 2 tbsp avocado oil (or vegetable oil)
- 1/2 tsp salt
- 3/4 cup red wine
- 2 cups cooked lentils (I use french lentils)
- 2 cups crushed tomatoes
- 2 bay leaves
- 1 tsp Italian seasoning
- 1 tsp oregano
- 1 tbsp coconut sugar (or brown sugar)
- 1 tbsp lemon juice
- salt & pepper to taste
- 3/4 cup water
- 1 large handful of fresh parsley, finely chopped
- pasta, spaghetti squash, rice…etc. for serving
INSTRUCTIONS
- Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
- Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt.
- Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
- Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
- Next, add in the lentils, and crushed tomatoes, and the rest of the seasoning and mix together until well combined.
- Lower the heat to low, add in the water and let cook down for another 20 minutes.
- Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
- Serve over your favorite spaghetti or pasta.
This article and recipe adapted from site
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