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Lentil Bolognese

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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!

- Recipe courtesy of Susan Salzman

 

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