Lentil Bolognese

Watch as Kinzie constructs the meatless version of an Italian classic. The longer the flavors are allowed to mingle together over heat, the more delicious the sauce becomes. This recipe comes to us from Kinzie of To Cheese or Not to Cheese?

Serves 6

• 1 cup lentils
• 4 cups water
• 1 tablespoons olive oil
• 1 cup onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 cup mushrooms, sliced thin
• 2 cloves garlic, diced
• 2 teaspoons Italian seasoning
• 1 teaspoon red pepper flakes*
• 1 24.5oz jar of your favorite marinara sauce
• 2 tablespoons maple syrup
• 1 tablespoon yellow mustard
• salt and pepper to taste
• 1 14.5oz box of whole wheat penne or rigatoni pasta, cooked, drained with pasta water reserved
• 1/4 cup reserved pasta water

*Optional. Add if you like your sauce hot.

In a small pot over high heat, combine the lentils and water. Cover and bring to a boil.

Once water and lentils are boiling, lower heat and simmer for about 20 minutes or until lentils are soft. Drain and set aside.

10 minutes before the lentils are done boiling, preheat a large soup pot with the olive oil over medium heat. Sauté the onion, carrot, celery and mushroom in the oil for about 7 minutes or until veggies are until softened. Add the garlic and sauté for a minute more.

Add the cooked lentils, Italian seasoning, red pepper flakes, salt and pepper to taste. Mix to combine.

Add the marinara sauce, maple syrup, mustard and reserved pasta liquid to the pot. Mix to combine.

Add the cooked pasta to the pot. Simmer for at least 10 minutes. The longer you allow the dish to simmer the more the flavors will come together and the thicker the sauce will get.

Serve when sauce reaches desired consistency and flavor.