Wednesday, August 24, 2011

Lentil Pasta Sauce

I love pasta with a good sauce.  We already have a good bulked up pasta sauce, but I wanted something that was choked-full of veggies and something for protein.

So I figured a vegan version of a Bolognese Sauce would be a good start.  The sauce is a little drier than a "typical" pasta sauce, but it is so good!

Lentil [Bolognese] Pasta Sauce
Serves 8
  • 1 8 ox box mushrooms, chopped fine
  • 1 onion, rough chopped
  • 2 cloves garlic, or 2 tsp minced
  • 1 cup rough chopped carrots
  • 1 cup rough chopped leek, white part only
  • 1/2 cup rough chopped celery
  • 2 cups cooked lentils (1 cup dry + 2 cups water)
  • 1/2 cup vegetable broth 
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1/4 cup red wine
  • 2 cans petite diced tomatoes, with juice (can you regular diced as well)
  • 2-4 TBLS tomato paste
  • salt and pepper to taste
  • 1 lb whole wheat pasta -- a short variety.  OR -- polenta
-- Cook lentils (I use my rice cooker - saves so much time and effort!) if you haven't already.
-- Meanwhile, in a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped
-- In a large pot, saute onion mixture with mushroom about 10 minutes.  Until all is soft, but not yet browned
-- Add lentils, broth, herbs, wine, and milk.  Cook 3-5 minutes, stirring occasionally.
-- Stir in tomatoes and paste.  Reduce heat to low, cover and simmer 10 minutes.  Stir to prevent sticking.
-- Season with salt and pepper and serve over cooked pasta or a bowl of polenta.

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