Lentil Bolognese

Ingredients

• 1 tbsp Olive Oil
• 1 whole Yellow Onion
• 3 cloves Garlic
• ¾ tsp Dried Oregano
• ¾ tsp Dried Thyme
• 3 tbsp Tomato Paste
• ⅓ cup Dry Red Wine
• 2 cups Vegetable Broth
• ⅔ cup Red Lentils
• 0.17 cup Walnuts
• 1 can (14.5 oz) Crushed Tomatoes
• 10 oz Long Wide Pasta
• ¾ tbsp Balsamic Vinegar
• ¼ cup Fresh Parsley

Instructions

1. Soak the red lentils in cold water for 30 minutes while you prep the remaining ingredients, then drain well.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally and adding small splashes of water to deglaze as needed, until softened and golden brown, about 8 minutes. Season with salt and pepper to taste.
3. Add the garlic, oregano, and thyme. Stir frequently and cook for 60 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
4. Pour in the red wine and scrape up any browned bits. Cook for 1 minute until the alcohol smell fades. Add the vegetable broth, drained lentils, and walnuts. Stir to combine and bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
5. Stir in the crushed tomatoes and continue simmering for 8 to 10 minutes, stirring occasionally, until the lentils are just tender. Add a splash of water if the sauce thickens too quickly.
6. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to package directions. Reserve about ½ cup pasta water, then drain without rinsing.
7. Stir the balsamic vinegar into the bolognese. Season with salt and pepper to taste. Add the hot pasta to the sauce and toss to coat, adding splashes of reserved pasta water as needed. Serve topped with fresh parsley.