Lentil Bolognese

Ingredients

• 2 tablespoons extra virgin olive oil (Arbequina)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red chili flakes (optional)
• Salt, to taste
• 3 tablespoons tomato paste
• ½ cup dry red wine
• 1 cup lentils
• ½ cup finely chopped walnuts
• 4 cups vegetable broth
• ½ cup dried porcini mushrooms
• 1 (14 oz) can crushed tomatoes
• 1 tablespoon Denissimo Dark Balsamic
• 12–16 oz pappardelle
• Parmesan cheese, for topping

Directions

1. In a large skillet, warm the olive oil over medium heat.
2. Add the diced onion and sauté for about 5 minutes, until translucent.
3. Add the carrots, garlic, basil, oregano, red chili flakes (if using), and salt.
4. Sauté for about 4 minutes, stirring frequently.
5. Stir in the tomato paste until well combined.
6. Pour in the red wine and deglaze the pan, scraping up any bits from the bottom.
7. Let the wine cook off for about 2 minutes.
8. Add the lentils, walnuts, porcini mushrooms, and vegetable broth.
9. Stir well and bring to a boil.
10. Reduce heat and gently simmer for 40 minutes, stirring every 10 minutes, until lentils are tender. Add a little water if needed. The mixture should be thick once the lentils are cooked.
11. Stir in the crushed tomatoes and Denissimo Dark Balsamic.
12. Season with additional salt to taste.
13. Simmer for another 10–15 minutes.
14. While the Bolognese simmers, bring a pot of water to a boil and cook the pappardelle according to package directions.

To Serve

• Top the cooked pasta with the lentil Bolognese.
• Finish with freshly grated Parmesan cheese and serve warm