Hearty Lentil Bolognese (Print Version)
# Ingredients:
01 -
14 g dried porcini mushrooms
02 -
Hot water for soaking
03 -
2 tbsp extra virgin olive oil
04 -
1 large shallot, finely chopped
05 -
1 small carrot, finely chopped
06 -
1 small celery stalk, finely chopped
07 -
3 cloves garlic, crushed
08 -
1/2 tsp smoked paprika
09 -
1 bay leaf
10 -
2 tsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
11 -
162 ml tomato paste (canned)
12 -
561 ml lentils, rinsed and drained (canned)
13 -
Salt and black pepper, to preference
14 -
2 cups marinara sauce (store-bought or homemade)
15 -
1 cup porcini soaking liquid (reserved water)
16 -
2 tsp Tamari sauce
17 -
1 tbsp balsamic vinegar (aged variety)
18 -
1/3 cup creamy non-dairy milk substitute
19 -
340–396 g dried rigatoni pasta
20 -
Flat-leaf parsley, chopped, for garnish (optional)
# Instructions:
01 -
Put the dried porcini mushrooms in a small bowl. Cover with the hot water and let them soak for half an hour. When softened, chop the mushrooms finely and save the liquid on the side.
02 -
Set a large pot of hot water boiling to cook the pasta later. Keep it ready.
03 -
Use a medium flame to heat olive oil in a deep skillet or braiser. Toss in the diced shallots, carrot, and celery. Stir and cook until the veggies soften and get a little golden brown—should take around 8–10 mins. If anything burns, lower the heat.
04 -
Mix in the crushed garlic, paprika, bay leaf, and thyme. Let them cook briefly—just a minute or so—until you can smell the aromatics.
05 -
Drop the tomato paste into the pan and stir it for a couple of minutes. Let the color deepen slightly.
06 -
Add the drained lentils and minced porcini mushrooms to the pan. Sprinkle in a bit of salt and pepper, then stir everything together.
07 -
Pour in the marinara sauce and the reserved porcini water. Stir to combine. Turn the heat down once it starts bubbling. Let it simmer gently, half-covered, for about 10 minutes. Stir occasionally.
08 -
Boil the pasta according to the package directions but take it out 2 minutes early, so it can finish cooking in the sauce.
09 -
After 10 minutes, add Tamari and balsamic vinegar to the sauce. Next, stir in the creamy non-dairy milk. Season more if needed, and pull out the bay leaf.
10 -
Toss the pasta into the sauce for the last few minutes of cooking. Let the pasta finish absorbing the sauce. Serve right away, sprinkled with parsley if you’d like.
# Notes:
01 -
Save 1 cup of the soaking water after rehydrating the mushrooms.
02 -
Cook the tomato paste well—it gets rid of any metallic flavor.
03 -
Aged balsamic adds a great boost to the flavor.
04 -
Using unsweetened non-dairy creamer gives the sauce extra richness.