Skip to main content
-

Monday: Easy Vagen Dinner Recipe


LENTIL BOLOGNESE


INGREDIENTS IN LENTIL BOLOGNESE

  • Lentils- the smaller the better! I prefer  Black Caviar lentils (or sub-French Green Lentils or Split lentils)
  • Onions and garlic – for depth of flavor
  • Carrots and celery- for sweetness and complexity
  • Fresh oregano or thyme –or substitute 2 teaspoons dried Italian herbs
  • Tomato paste – to add depth and richness
  • Red wine -optional, to add complexity
  • Fresh tomatoes –or sub canned tomatoes
  • Veggie stock  -or substitute water plus veggie boullion
  • Hemp seeds  (or toasted walnuts or  pecans) for texture and richness
  • Balsamic vinegar – for a punch of flavor and brightness

ingredients in lentil bolognese

HOW TO MAKE LENTIL BOLOGNESE


STEP ONE

Saute onion in olive oil until fragrant.

adding carrots, celery and garlic

STEP TWO

Add carrots, celery and garlic, continue cooking and stirring about 5 minutes. Add herbs and seasonings.

STEP THREE

Add tomato paste, browning it a bit. Deglaze -add a  generous splash of red wine and cook this off.  (Optional)

pouring wine into the pot

STEP FOUR

Add tomatoes and their juices.

adding tomatoes to the bolognese

Add the lentils, hemp seeds or walnut nuts, and broth.

adding hemp seeds or walnuts to the bolognese

Toasted ground walnuts add really great flavor- but I like the ease of adding the hemp seeds– no grinding necessary!

Keep in mind the smaller the lentils the faster the bolognese will cook! These little black caviar lentils are the best- just 20 minutes of cooking time.

adding lentils to the bolognese

STEP FIVE

Bring to a boil and cover.  Simmer for 20-30 minutes

add the broth and simmer

STEP SIX

Once the lentils are tender, remove the lid and cook off some of the liquid.

cook off any of the liquid in the pot

STEP SEVEN

Taste and adjust seasonings, and stir in the balsamic vinegar.

taste and add balsamic vinegar

STEP EIGHT

Serve!  Spoon this over creamy polenta, or toss it with your favorite pasta.  Keep it vegan if you like or top with parmesan or pecorino cheese.


Added to Favorites
Saved to Favorites! Sign in to ensure your favorites are not lost.

Comments

Post a Comment

Popular posts from this blog

Wednesday Recipes Ideas for Dinner and Dairy- Free Breakfast

-
Image
  HOW TO PREPARE BAKED TACOS FOR DINNER  👌 Preheat oven to 400°F. Spray a 9×13 baking dish with nonstick spray. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY  DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven a...
Read more

FRIDAY GLUTEN FREE LUNCH

-
Image
  BLACKED SALMON SALAD WITH JALAPENO LIME VINAIGRETTE ·          2 salmon fillets approx .25 ounces each ·          ▢ 1 tsp  avocado oil ·          ▢ 2 tsp smoked paprika ·          ▢ 1 tsp garlic powder ·          ▢ 1 tsp onion powder ·          ▢ 1/2 tsp oregano dried ·          ▢ 1/2 tsp cayenne pepper ·          ▢ 1/4 tsp kosher salt ·          ▢ Fresh cracked pepper to taste
Read more