Lentil Bolognese with Whole-Grain Spaghetti
Recipe by Ivy Manning | Photo by Erin Kunkel
You’ll by no means miss the meat in this veggie version of the basic and comforting pasta sauce. Just swap little green lentils for half or all the ground beef. If you might have a block of parmesan cheese, making shavings before serving is a simple trick. Using a sharp vegetable peeler, shave thin shards to garnish.
¾ cup (5 oz/155 g) petite French inexperienced lentils (additionally referred to as lentils du Puy) or brown lentils
Salt and freshly floor pepper
1 dried bay leaf
1/three cup (½ oz/15 g) dried porcini mushrooms
1 cup (8 fl oz/250 ml) boiling water
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 giant carrot, finely chopped
1 giant rib celery, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, minced
1 tablespoon tomato paste
1 can (28 oz/875 g) crushed tomatoes, preferably with basil
1 rind (about 2 inches/5 cm long) Parmesan cheese
½ lb (8 oz/250 g) whole-grain spaghetti
¼ cup (1 oz/30 g) shaved Parmesan cheese
In a small saucepan over excessive heat, mix the lentils with 3 cups (24 fl oz/750 ml) water, ½ teaspoon salt, and the bay leaf. Bring to a boil, scale back the heat to medium low, cover, and simmer till lentils are are tender, 20 to 25 minutes. Drain and discard the bay leaf.
While the lentils are cooking, make the tomato sauce. In a glass measuring cup, combine the dried mushrooms and boiling water and put aside to melt for 10 minutes. Finely chop the mushrooms and reserve the soaking liquid.
In a saucepan over medium-high warmth, heat the olive oil. Add the onion, carrot, celery, oregano, and basil and sauté until tender, eight minutes. Add the garlic and tomato paste and stir until fragrant, 1 minute.
Add the crushed tomatoes, chopped mushrooms, Parmesan rind, and mushroom soaking liquid to the pan, stopping before you get to any grit on the bottom of the measuring cup. Cover the pan, scale back the heat to low, and simmer, stirring sometimes, for 30 minutes. Add the drained lentils to the sauce each time they’re prepared, persevering with to simmer until the flavors have blended and a thick sauce has shaped. Discard the Parmesan rind and season the sauce with ¼ teaspoon salt and a number of other grinds of pepper.
When the sauce is almost finished, convey a large pot filled with salted water to a boil. Add the spaghetti and prepare dinner in line with package deal directions. Drain the spaghetti, divide it among bowls, and prime with the sauce. Sprinkle with the shaved Parmesan, grind with pepper, and serve heat.
Makes four servings
Serving measurement: about 1 cup sauce, 1 cup cooked pasta, a couple of slivers of cheese
Nutrition Facts (per serving)
Protein 24 g
Total fat 10 g
Saturated fat 2 g
Carbs 86 g
Fiber 20 g
Total sugars 15 g
Added sugars zero g
Sodium 426 mg
This article just isn’t meant to substitute for informed medical advice. You shouldn’t use this info to diagnose or deal with a health drawback or situation. Always examine with your doctor earlier than changing your weight-reduction plan, altering your sleep habits, taking supplements, or beginning a brand new fitness routine.