Lentil Bolognese! Surprisingly Rich and Meaty, Super Comfort

Ingredience

1 ½ tablespoons olive oil

1 large yellow onion, diced

4 garlic cloves, minced

1 tsp EACH dried oregano & thyme

1 ½ tsp Diamond Crystal kosher salt

Freshly ground black pepper

5 oz tube of tomato paste

1/2 cup dry red wine

3 cups vegetable broth

1 cup red lentils, soaked for 30 minutes

¼ cup walnuts, crushed finely

14 ½ oz canned crushed tomatoes (or whole peeled tomatoes)

12-16 oz long, wide pasta (tagliatelle, pappardelle, or fettuccine) OR rigatoni

1 tablespoon high-quality aged balsamic vinegar

Fresh basil or flat-leaf parsley, chopped (optional)

RECIPE TIPS

Since this recipe uses a lot of tomato paste, seek out tubed tomato paste instead of canned. Tube varieties are preserved with salt (cans usually use citric acid) so the flavor is purer and more seasoned. And there’s no tinny aftertaste.

The red wine adds a richer body and flavor, but if you don’t vibe with alcohol, just skip it.

The blog post has many more tips, including the printable recipe with metric measurements :)