Ingredients
- 2 tablespoons EVOO
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes optional
- salt to taste
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup lentils
- ½ cup finely chopped walnuts
- 4 cups vegetable broth
- ½ cup dry porcini mushrooms
- 14 ounce can crushed tomatoes
- 1 tablespoon Denissimo Dark Balsamic
- 12-16 oz pappardelle
- Parmesan cheese for topping
Instructions
In a large skillet, warm the olive oil over medium heat, add the onion sauteing for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes and salt – sauteing for 4 minutes
Add the tomato paste combining well. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
Now add lentils, walnuts, mushrooms and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and gently simmer for 40 minutes, stirring every 10 minutes until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender.
Stir in the crushed tomatoes and Denissimo. Add additional salt to taste. Simmer for another 10-15 minutes.
While your Bolognese simmers, bring a pot of water to boil and follow package cooking instruction for pasta.
Top noodles with your lentil Bolognese and parmesan cheese and enjoy!