Vegan Lentil Bolognese
Ingredients
- 1-½ tbsp. olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1-½ tsp. kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1 5.3-ounce tube of tomato paste
- ½ cup dry red wine, optional
- 3 cups vegetable broth
- 1 cup red lentils, soaked (see step #1)
- ¼ cup walnuts or pecans, finely crushed
- 1 14.5-ounce can crushed tomatoes or whole peeled tomatoes, crushed by hand
- 12 to 16 ounces long, wide pasta (such as tagliatelle, pappardelle or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)
- 1 tbsp. high-quality balsamic vinegar
- Flat-leaf Italian parsley or fresh basil, chopped or slivered, optional
Instructions
- In a small bowl, soak the 1 cup of lentils in water for a minimum of 30 minutes or up to 60 minutes.
- Meanwhile, prepare all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
- Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat.
- Add the olive oil; once shimmering, add the onions and season with a pinch of salt; stir occasionally and cook the onions until a light brown fond starts to form on the surface of the pan; about 5 minutes.
- Add a few spoons of water to deglaze the pan; stir.
- Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown; 9 to 10 minutes.
- Add the garlic, thyme, oregano, 1-1/2 teaspoons kosher salt and pepper, to taste; stir frequently and cook for 60 to 90 seconds.
- Stir in the tomato paste and cook for 2 to 3 minutes to caramelize; stirring very frequently, until it’s darker red in color.
- If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits; cook for 1 to 2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
- Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine.
- Add the lentils and walnuts; stir to incorporate.
- Heat until the mixture comes to a boil; reduce the heat to medium-low to maintain a rapid simmer for 20 minutes; stirring occasionally.
- Add the crushed tomatoes; simmer for another 15 to 20 minutes, or until the lentils are tender but still al dente; stirring occasionally to prevent burning and sticking.
- If using crushed tomatoes, it might be necessary to add a little water or lower the heat, as needed, to prevent burning.
- Cooking for 20 minutes will render a more developed flavor.
- Meanwhile, bring a large pot of water to a boil and salt generously.
- Add the pasta and cook until just al dente.
- Remove from heat; reserve a ladle or so of pasta water (may not need it); drain the pasta but do not rinse.
- Taste the bolognese for seasonings, adding more salt and pepper to taste.
- Finish with the balsamic vinegar and stir to combine.
- Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles.
- Garnish with chopped parsley or basil, if using.
- If not serving all of the bolognese at this time, transfer the amount of bolognese sauce needed now to the pasta pot; add the hot cooked pasta; turn the heat to medium; toss to coat.
- Store the leftover bolognese sauce separately in an airtight contanier in the refrigerator.
Notes
This recipe is best with tomato paste from a tube, not canned tomato paste.
Dry red wines include Malbec, Chianti, Tempranillo, Sangiovese, Merlot, Cabernet Sauvignon, Pinot Noir and Syrah.
For the best tomato flavor, use whole peeled tomatoes and crush them by hand; crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans; if unable to find, use half of a 28-ounce can.
Read the package ingredients to ensure the pasta is egg-free.
If a high-quality balsamic vinegar in not available, either omit or substitute with 1 to 2 teaspoons of sugar (brown, coconut or cane sugar; start with just 1 teaspoon, taste, and add more as needed).