• michael abramson

Green Lentil Bolognese

Updated: Oct 27, 2020


Rich. Thick. Full of flavor. Outrageously delicious.


2 Tbsp Olive oil 1 med Onion - finely chopped

2 lg Carrots - shredded

1 Red pepper - finely chopped

2 tsp Sugar

1 tsp Sea salt

1/8 tsp Black pepper

4 cloves Garlic - minced

1 Can (156 ml) Tomato paste

1 Tbsp White miso paste

1 Cup French green lentils (rinsed)

4 Cups Vegetable broth

2 tsp Dried oregano

1 tsp Dried basil

1 tsp Dried parsley

1 Cup Cherry tomatoes

1 Tbsp Balsamic vinegar

PREPARATION

Heat olive oil in a soup pot over medium heat. Add onion and saute until it begins to soften - about 5 minutes. Add carrots, red pepper, sugar, salt and pepper and continue to saute until veggies begin to take on some color - about 10 minutes. Stir regularly.


Stir in garlic and tomato paste and continue to saute until tomato paste is fragrant and darkens a bit in color - about 4 minutes.


Add miso paste, lentils, broth and dried herbs. Bring the mixture to a boil - then reduce the heat to low and allow the bolognese to cook, uncovered, for approximately 40 minutes until the lentils are soft.


Note: if the bolognese is looking dry before the lentils are soft, add some water. That said, bolognese sauces, by definition, are very thick.


Add the cherry tomatoes and balsamic vinegar and continue to cook for an additional 5 minutes.


Now...the toughest decision is going to be what pasta you use!


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michael@SixCob.com

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