Black Lentil Bolognese

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.

Ingredients

3 tbs olive oil
1 large onion, diced
2 cups carrots, diced
2 cups celery, diced
1 tbs minced garlic
1 tbs tomato paste
1 ½ tsp salt
½ tsp pepper
¼ tsp chili flakes (optional)
1 tbs fresh thyme or oregano
¼ cup red wine or stock
1 ¼ cup Clear Creek Black Lentils
3 medium tomatoes, diced with juices
3 ½ cups vegetable stock
¾ cups crushed toasted walnuts
2 tsp balsamic vinegar

Directions

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

1 hour