Recipes

Pasta with Lentil Bolognese

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Pasta with Lentil Bolognese

Pasta with Lentil Bolognese

amanda

Equipment

  • Food Processor - A versatile appliance used to chop, blend, and puree food ingredients quickly and efficiently.

  • Measuring Cups & Spoons Set - Essential kitchen tools for accurately measuring ingredients during the recipe preparation process.

  • Cutting Board Set - Durable cutting boards, typically made from wood or plastic, used to support food items while chopping.

  • Mixing Bowls Set - A set of bowls for mixing, preparing, and serving food during cooking processes.

  • Silicone Baking Mat - Non-stick silicone baking mats that provide a smooth, heat-resistant surface for rolling dough.

  • Food Grinder Set - A set of tools for grinding various foods, useful for making homemade pasta or meat sauce.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1/2 small onion, chopped

  • 1 small carrot, chopped

  • 1 stalk celery, chopped

  • 4 garlic cloves, minced

  • 1 1/2 teaspoons tomato paste

  • 2 (16-ounce) cans whole peeled plum tomatoes, drained and roughly chopped (juice reserved)

  • 1 1/4 cups dried French green lentils

  • Coarse sea or kosher salt and freshly ground black pepper to taste

  • 1 pound shaped pasta, such as cavatappi, rigatoni, or ziti

  • Pecorino cheese, grated or shaved

  • Fresh basil, chopped (optional)

Instructions

1

Instruction 1

1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
2

Instruction 2

2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
3

Instruction 3

3. Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
4

Instruction 4

4. Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino, and garnish with the basil, if desired.
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