Lentil Bolognese
, Serves 6
A hearty vegan red-lentil ragù with caramelized tomato paste and walnuts, tossed through long, wide pasta.
| 1 1/2 tbsp olive oil | Brown onion in oil, 9-10 min | Add garlic, herbs, salt, pepper; 90 sec | Caramelize paste, 2-3 min | Add wine, cook 1-2 min | Add broth, lentils, walnuts; simmer 20 min | Add tomatoes, simmer 15-20 min | Season, stir in balsamic | Toss with pasta, garnish |
| 1 large onion, diced | ||||||||
| 4 garlic cloves, minced | ||||||||
| 1 tsp dried oregano | ||||||||
| 1 tsp dried thyme (or more oregano) | ||||||||
| 1 1/2 tsp kosher salt, plus more to taste | ||||||||
| freshly ground black pepper, to taste | ||||||||
| 150 g tube tomato paste | ||||||||
| 120 ml dry red wine (optional) | ||||||||
| 720 ml vegetable broth | ||||||||
| 185 g red lentils, soaked | Soak lentils in water 30-60 min, then drain | |||||||
| 32 g walnuts (or pecans), finely crushed | ||||||||
| 410 g can crushed tomatoes, crushed by hand | ||||||||
| 1 tbsp high-quality balsamic vinegar | ||||||||
| 12-16 oz / 340-454 g long, wide pasta | Boil pasta al dente, reserve water | |||||||
| flat-leaf parsley or fresh basil, chopped (optional) |
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