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September 19, 2022 <600 mg sodium/serving

Red Lentil Bolognese

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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Course: Main Course
Keyword: Quick
Servings: 4 (click to scale)

Ingredients

  • 2 quarts water
  • 1 tsp kosher salt
  • 9 oz dry linguini pasta
  • 2 quarts water
  • 1/2 cup dry red lentils
  • 6 oz white mushrooms
  • 2 tsp olive oil
  • 3/4 cup yellow onion minced
  • 2 tsp olive oil
  • 2 tsp fresh garlic minced
  • 2 cup walnuts chopped fine
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp ground nutmeg
  • 1 tsp ground paprika
  • 3/4 tsp kosher salt
  • 3 Tbsp tomato paste
  • 1/2 cup low sodium vegetable stock
  • 2 cup tomato puree
  • 2 tsp dried oregano
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Instructions

  • Preheat oven to 400°F.
    In a large pot add first listed water and salt, bring to a boil, add pasta, stir as needed, and cook 8-11 minutes until al dente. Drain, rinse, and reserve.
    Meanwhile, place lentils and second listed water in a pot and boil for 15-17 minutes, drain, and reserve.
  • Toss the mushrooms in the first listed olive oil and roast in oven for 20 minutes. Then, add mushrooms to a food processor and blend until a finely chopped paste is formed.
  • To a large skillet, add second listed oil and heat over medium heat. Add onions and garlic and cook for 2-3 minutes until onions are translucent and garlic is aromatic.
    Add walnuts, mushrooms, and cooked lentils. Brown and warm through. Add cumin, coriander, nutmeg, paprika, and salt and cook for 2 minutes until aromatic.
    Add tomato paste and cook for 5 minutes, stirring to fully combine.
    Add vegetable stock, tomato puree, and oregano. Cook for 25-30 minutes to allow all flavors to develop.
  • Combine pasta with sauce and serve.

Chef Tips

Recipe provided by Lentils.

Nutrition

Calories: 810kcal | Carbohydrates: 100g | Protein: 30g | Fat: 35g | Saturated Fat: 4g | Sodium: 540mg | Fiber: 14g
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Categories: <600 mg sodium/serving

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