Name: Lentil Bolognese
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1.5 tbsp olive oil (extra virgin); 1 null onion (large, diced); 4 clove garlic cloves (minced); 1 tsp dried oregano; 1 tsp dried thyme; 1.5 tsp kosher salt (plus more to taste); 0.25 tsp black pepper (freshly ground); 1 can tomato paste (from a tube (5.3 oz)); 0.5 cup dry red wine (optional); 3 cup vegetable broth; 1 cup red lentils (soaked and drained); 0.25 cup walnuts (crushed finely); 1 can crushed tomatoes (14.5 oz); 16 oz tagliatelle (long, wide egg-free pasta); 1 tbsp balsamic vinegar (high-quality); 0.25 cup fresh basil (chopped, for garnish)

Instructions

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1

Soak red lentils (1 cup) in water for 30 minutes, then drain. Prep remaining vegetables and walnuts.
2

Heat olive oil (1.5 tbsp) in a Dutch oven over medium-high heat. Sauté onion (1) with a pinch of salt for 10 minutes until golden brown.
3

Stir in garlic cloves (4 clove), dried thyme (1 tsp), dried oregano (1 tsp), kosher salt (1.5 tsp), and black pepper (0.25 tsp). Cook for 90 seconds.
4

Stir in tomato paste (1 can) and cook for 3 minutes until caramelized and dark red.
5

Optional: Deglaze the pan with dry red wine (0.5 cup) and cook for 2 minutes until the alcohol smell evaporates.
6

Pour in vegetable broth (3 cup), red lentils (1 cup), and walnuts (0.25 cup). Bring to a boil, then rapidly simmer for 20 minutes.
7

Stir in crushed tomatoes (1 can) and simmer for 20 minutes until lentils are tender but al dente.
8

Meanwhile, cook tagliatelle (16 oz) in salted boiling water until al dente. Drain, reserving a splash of pasta water.
9

Stir balsamic vinegar (1 tbsp) into the sauce. Toss hot pasta with the bolognese, add pasta water if needed, and garnish with fresh basil (0.25 cup).