Lentil Bolognese I The Buddhist Chef

This easy, lentil bolognese recipe is hearty, comforting and full of flavor, everything a pasta sauce should be.

Lentil Bolognese

18 oz dried rigatoni (500 g)
2 tbsp olive oil
1 chopped onion
3 cloves garlic, minced
1/2 cup tomato paste 125 ml
1 cup white wine 250 ml
1 cup crushed tomatoes 250 ml
1 tsp dried oregano
1 tsp dried basil
1/2 tsp cumin
1/2 tsp crushed red pepper
2 tbsp cane sugar
1-400 ml can brown lentils, drained
1 cup soy cream (Belsoy) 250 ml
1 340 ml jar roasted pepper, drained and crushed (optional)
1 tsp salt
black pepper to taste

In a large pot, cook the pasta according to the package instructions. Drain and set aside.
Heat the olive oil in the same pot over medium heat. Add the onion and saut until translucent, about 4 minutes.
Stir in the chopped garlic, tomato paste, and white wine and simmer until most of the liquid is absorbed, about 4 minutes.
Add the crushed tomatoes, oregano, basil, cumin, crushed red pepper, cane sugar, lentils, soy cream, roasted peppers (optional), salt, pepper and stir to combine.
Bring to a boil, reduce the heat and simmer for 15 minutes.
Serve the bolognese over the pasta and garnish with fresh basil.


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