Black Lentil Bolognese

Submitted by palousebrand

"Looking for a delicious recipe to stay in and cook this Valentine's Day? This black lentil bolognese recipe is the perfect vegan romantic dinner for two (...really it is great for any occasion!). The complex flavor profile in the sauce makes it a great meal for a special occasion. The balsamic vinegar, wine, and the deep earthy flavor of the lentils create a “meaty” flavor that is full of depth. Toss with your favorite pasta or serve over creamy polenta and enjoy!"

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 12

ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon chili flakes (optional)
• 1 tablespoon fresh thyme or 1 tablespoon oregano
• 1⁄4 cup red wine or 1/4 cup stock
• 1 1⁄4 cups clear creek black lentils
• 3 medium tomatoes, diced with juices
• 3 1⁄2 cups vegetable stock
• 3⁄4 cup crushed toasted walnuts
• 2 teaspoons balsamic vinegar

directions

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