Pasta with Lentil Bolognese
Hearty and full of plant-based protein, this pasta makes sure mealtime is both balanced and delicious.
3 Tbsp Olive Oil
1 yellow Onion, finely diced
3 cloves Garlic, minced
1 Carrot, finely diced
1 rib Celery, finely diced
1 tsp minced fresh Rosemary
3 Tbsp Tomato Paste
4 cups Mushroom Broth
1 cup dry Black Lentils
¼ cup Navitas Organics Goji Berries
1 tsp Red Chili Flakes
1 tsp Sea Salt
16 oz. pasta, short variety
Parsley for serving (optional)
Shaved Walnuts for serving (optional)
In a medium pot, warm the olive oil over medium heat. Add the onion, garlic, carrot and celery, and cook until onions begin to turn translucent, about 6-7 minutes.
Add the rosemary and tomato paste, and cook for one minute longer, stirring to coat the vegetables.
Pour in the mushroom broth, lentils, Goji Berries, red chili flakes and salt, and bring to a boil over high heat. Reduce the heat to low, cover and cook lentils for 30-35 minutes until very soft, adding additional water as needed to keep the mixture a little saucy, then remove from heat and keep warm.
Adjust salt and pepper if desired.
While the sauce is cooking, cook the pasta in salted water according to the manufacturer's directions. Drain, then toss with finished lentil Bolognese sauce, and top with parsley and shaved walnuts to serve.
Covered and refrigerated, Pasta with Lentil Bolognese will keep for up to 4 days. Reheat as needed.
Makes 8 servings
Submitted by Julie Morris