Lentil Bolognese - a Hardy Ragu of Mercy
Preparation Time 40 minutes, Servings 6-8
A hardy and filling adaptation of an Italian favourite Pasta Bolognese made with green lentils. You can use this sauce on your preferred pasta type. For this occasion, we choose a whole wheat pasta called 'Casarecce'.
- 1 ½ cups dried green lentils
- 2 cups of made at home or store-bought strained tomatoes
- 2 cups of water
- 2 onions coarsely cut
- 6 cloves of garlic, diced
- 1 teaspoon of dried oregano
- 2 teaspoons of dried rubbed basil
- 1 lb (454g) washed spinach
- 1 lb almost 2 ounces (500g) of whole wheat Pasta in the "Casarecce" shape, which is a type of twisted tube-shaped pasta
- 1 teaspoon of salt
- Optional, ground black pepper to taste
- Using a large pot on a stove top, dry sauté the onions to caramelize the onion a little and to soften them. Add a little water when needed to make sure the onion is not burning to the bottom of your pot.
- Add a cup of water and the strained tomatoes to the onions and the garlic and bring to a boil
- Wash the dry lentils and add it to the boiling pot along with the oregano and basil. Be sure to use a large enough pot as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically between 15 to 20 minutes.
- Once your lentils are tender add some salt and pepper to your preference.
- In another large pot, fill with water and cook the pasta according to the manufactures instructions. During the last minute or two add the spinach to the water along with the cooking pasta. Test the pasta to ensure it is ready. If ready, it is soft and still firm. Once complete, drain the water and add a couple ladles of your 'Lentil Bolognese' sauce and mix with the spinach and pasta.
- In serving dishes, serve the pasta and top with more of your 'Lentil Bolognese' sauce.
For a quicker version use split red lentils which cook faster. To make a richer and thicker version add split red lentils, or use our add our Split Red Lentil Cream.
Creamy, rich, delicious as a condiment, spread or dip, try our version of the traditional chickpea 'Hummus'.
Wish to add a spicy component to your pantry try our 'Jess Hot Sauce'.
