Lentil Bolognese over Garlicky Penne

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  • 4Servings
  • 15 mPrep Time
  • 45 mCook Time
  • 60 mReady In
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A few months back I shared one of my entries into The National Lentil Festival’s Legendary Lentil Cook-off and thought it would be the perfect time of year to share another one of my entries. This one is my Lentil Bolognese over Garlicky Penne and it is a real belly warmer. Recipes for this contest had to specify at least 1/2 cup raw lentils, 1 cup cooked lentils and/or 1/2 cup of lentil flour and no more than 15 ingredients (not including salt, pepper or an oiled pan).

Ingredients

Step by step method

  • In a Dutch oven or large pot, heat 2 tbs olive oil over medium-high heat.

  • Add in the carrot, celery and onion and cook until onion is translucent, approximately 5 minutes.

  • Add in 4 cloves of the garlic, cook 1 minute.

  • Stir in the canned tomatoes (with all juices), wine and lentils.

  • Add in 3 cups of the vegetable broth, bring to a boil, reduce heat to medium-low, partially cover the pot, and cook for 30 minutes, stirring occasionally (mixture should be at a low boil).

  • Add in the olives, vinegar and 2 tbs basil and continue to cook until lentils are cooked through, adding in the remaining 1 cup of vegetable broth if Bolognese is too dry (lentils should be submerged).

  • While Bolognese is cooking, prepare the penne.

  • In a large pot, bring 2 – 3 quarts of water to a rolling boil over high heat.

  • Add penne and salt to taste and cook according to package directions.

  • Remove 1 – 2 cups of the pasta water and set aside for possible usage; drain penne.

  • Place pot over medium heat. Add in remaining 6 tbs olive oil and remaining 4 cloves of garlic, cook for 1 minute.

  • Add in the penne and 3 tbs basil, toss to coat.

  • When ready to serve the Bolognese, stir in the parmesan cheese, remaining 2 tbs basil and additional liquid to loosen, if necessary (from the remaining vegetable broth or reserved pasta water).

  • Season with salt and pepper to taste.

  • To serve: Evenly divide the pasta between serving bowls, top with the Bolognese, garnish with additional shredded parmesan cheese and minced fresh basil.

Chef Info

Carolyn

Guest-Chef

Hi! My name is Carolyn and I live on the west coast the US. During the day I work during the day, but at night and on weekends you will find me in the kitchen or outside by the grill whipping up a new and tasty dish. I have been creating and competing in recipe contests and cooking competitions since…

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