RED LENTIL BOLOGNESE
1 1/4 cups onions, diced
1 cup carrot, diced
3/4 cup celery, diced
2 tablespoons olive oil
2 tablespoons garlic, minced
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes, preferably fire-roasted
2 1/2 cups water or vegetable broth
1/4 cup dried red lentils, sorted and rinsed
3 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh parsley, preferably Italian parsley
2 tablespoons nutritional yeast flakes
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Hot cooked pasta or polenta (optional, for serving)
In a large pot over medium heat, saute onions, carrot, celery and olive oil, stirring often, for 5 minutes.
Add garlic, basil and oregano, and saute for 1 minute.
Add red pepper flakes, crushed tomatoes, water/broth, red lentils, tomato paste and bay leaf, and stir well to combine. Bring to a boil and cover; reduce heat to low and simmer for 20 to 25 minutes or until red lentils are tender.
Add parsley, nutritional yeast, salt and black pepper. Stir well to combine and simmer for 2 more minutes. Remove bay leaf and discard. Taste and adjust seasonings.
Remove from heat and serve hot over cooked pasta or polenta as desired.
Yield: 6 cups
Source: The Complete Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett and Ray Sammartano
1 1/4 cups onions, diced
1 cup carrot, diced
3/4 cup celery, diced
2 tablespoons olive oil
2 tablespoons garlic, minced
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes, preferably fire-roasted
2 1/2 cups water or vegetable broth
1/4 cup dried red lentils, sorted and rinsed
3 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh parsley, preferably Italian parsley
2 tablespoons nutritional yeast flakes
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Hot cooked pasta or polenta (optional, for serving)
In a large pot over medium heat, saute onions, carrot, celery and olive oil, stirring often, for 5 minutes.
Add garlic, basil and oregano, and saute for 1 minute.
Add red pepper flakes, crushed tomatoes, water/broth, red lentils, tomato paste and bay leaf, and stir well to combine. Bring to a boil and cover; reduce heat to low and simmer for 20 to 25 minutes or until red lentils are tender.
Add parsley, nutritional yeast, salt and black pepper. Stir well to combine and simmer for 2 more minutes. Remove bay leaf and discard. Taste and adjust seasonings.
Remove from heat and serve hot over cooked pasta or polenta as desired.
Yield: 6 cups
Source: The Complete Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett and Ray Sammartano
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