los angeles guest suites

 

pom couscous

pom steak

Lentil Bolognese

by Susan Salzman
Print Email

pasta lentilbologneseFall has finally arrived in sunny Los Angeles and it’s that slight chill in the air that makes me yearn for warm soups, one pot stews, and hearty pasta dishes. One night a week pasta is on the menu and it was this dish that my eldest son chose for his week night pick. All three of my boys are “required” to pick a meal each week and it is their job to help me prep and cook the entire thing(those that don’t cook are on clean up duty). Eli, being 15, is pretty darn good with the knife and watching him dice the vegetables was a proud moment.

What I love most about this dish is that it has all the elements of a traditional bolognese without the addition of any form of meat. The lentils become the heart of the dish, coupled with spinach for your greens, and Parmesan for your milk, it’s one of those one pot dishes that’s covered all of our four basic food groups. Served with a crusty baguette, a glass of wine (for the adults) and a little something special for dessert, no one walks away from the table hungry or complaining.

 

Lentil Bolognese
Yield: 1 pound of pasta

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
3 garlic cloves, minced
2 tablespoons fresh tomato marinara, preferably homemade or a good, jarred sauce (Lidia’s is pretty darn good)
1 (28 oz.) can whole peeled plum tomatoes, drained and roughly chopped (reserve the juice)
2 cups cooked lentils
1 cup fresh, chopped spinach
fresh basil, chopped
1 teaspoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound penne brown rice pasta
grated Parmesan
 
Instructions:
Bring a large pot of water to a boil. once boiling add salt and the pasta. boil according to package directions. reserve 2 cups of cooking liquid. In a large sauepan over medium heat, warm the olive oil. Add the onion, carrot, and celery, and slowly cook unitl veggies are soft and a bit charred, about 20 minutes. Add garlic and saute for 1 minute. Sdd the marinara and stir to combine. turn up heat and cook until the mixture dries out. Add the reserved juice and deglaze the pan, reducing the liquid by half. Stir in the tomatoes, lentils, and 1 cup of stock or water. Bring to a boil and add salt and pepper. cook unitl it thickens and warms through.
 
Right before serving add the chopped spinach and stir to combine. Once pasta is ready, drain, reserving some of the cooking liquid – just in case. Serve the lentils over the pasta. sprinkle with Parmesan and either chopped fresh basil or parsley.

* there is always enough leftovers for lunch the next day!

 

Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.  

Add comment


Security code
Refresh

Restaurant News

Dining Around Spokane, WA
Washington
by David Latt

dlitaliasalad.jpgOn a recent food tour of Spokane and Northern Idaho, enjoying the beautiful scenery with clear running rivers and crystal blue lakes, I discovered a handful of restaurants that are living up to...

Read more...
One Night in Portsmouth
New England
by Lisa Dinsmore

img 2580On our recent summer "vacation" to the East Coast, we had one day to ourselves. Blissfully alone, with only each other to have to worry about and please. Instead of the unending stream of family...

Read more...
Lunch at Maggie's Farm in Middleton
New England
by Kitty Kaufman

maggiesfamrToday's adventure begins as I leave Boston over the Tobin Bridge to Route 1 North to Middleton. I go by giant box stores and chain restaurants I've only read about. Although people drive fast in...

Read more...
Chinese Chicken Salad at Comfort's Cafe
San Francisco
by Amy Spies

comforts1.jpg I keep trying to figure out why the Chinese Chicken Salad served at ‘Comforts Cafe’ is so uniquely spectacular.  Well, first: as we’ve all infused, everything is location, location,...

Read more...