Name: Veggie Bolognese
Prep time: 7 min
Cook time: 34 min
Total time: 41 min
Yield: 4
Ingredients: 4 sprigs Basil Leaves; 1/2 Carrot; 1 stalk Celery; 2 Garlic Cloves; 1/2 cup French Du Puy Lentils; 8 Cremini Mushrooms; 3 Tbsp Extra Virgin Olive Oil; 1/2 Small Yellow Onion; 1/4 tsp Black Pepper; 1/2 Tbsp Kosher Salt; 4 cups Vegetable Stock; 3 sprigs Garden Fresh Thyme; 1/2 cup Canned Red Tomato Paste with no salt; 6 Sundried Tomatoes; 1/2 cup Red Wine; 455 g Pappardelle

Veggie Bolognese

Level

-

Cooking

34 min

Preparation

7 min

Ingredients

Servings

Basil Leaves	4 sprigs
Carrot	¹⁄₂
Celery	1 stalk
Garlic Cloves	2
French Du Puy Lentils	¹⁄₂ cup
Cremini Mushrooms	8
Extra Virgin Olive Oil	3 tbsp
Small Yellow Onion	¹⁄₂
Black Pepper	¹⁄₄ tsp
Kosher Salt	¹⁄₂ tbsp
Vegetable Stock	4 cups
Garden Fresh Thyme	3 sprigs
Canned Red Tomato Paste with no salt	¹⁄₂ cup
Sundried Tomatoes	6
Red Wine	¹⁄₂ cup
Pappardelle	455 g

How to cook

Prepare Vegetables

Prepare vegetables; dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil.
Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).

Create Sauce

Heat a large skillet over medium-high heat.
Add olive oil to pan and sauté onions, garlic, celery, carrots and mushrooms, with a pinch of salt, stirring occasionally, for 5 minutes or until soft.
Add sun dried tomatoes, tomato paste, thyme and red wine scraping the bottom of the pan, and let wine reduce by half.

Create Sauce (continued)

Add rinsed lentils and vegetable stock, and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry.
Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.