1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar
INSTRUCTIONS
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.
Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta
legofgoose on
I use a different recipe but it’s one of my favorites!
lunarmodule on
I can’t speak for this specific recipe but I can say that this idea is exceptionally delicious. I know it sounds wrong but it’s really tasty.
4 Comments
Recipe found here:
https://www.feastingathome.com/lentil-bolognese/#tasty-recipes-47267-jump-target
tablespoons olive oil
1 large onion, diced
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4–6 cloves garlic, rough chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar
INSTRUCTIONS
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.
Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.
Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta
I use a different recipe but it’s one of my favorites!
I can’t speak for this specific recipe but I can say that this idea is exceptionally delicious. I know it sounds wrong but it’s really tasty.
That would be awesome as a baked potato filling.