Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


  • 1 ¼ cups dried French green lentils
  • 2 tablespoons extra-virgin olive oil
  • ½ small onion
  • 1 small carrot
  • 2 16-ounce cans whole peeled plum tomatoes
  • 1 stalk celery
  • 4 garlic cloves
  • + 6 more ingredients
    • Coarse sea or kosher salt
    • 1 pound shaped pasta, such as cavatappi, rigatoni, or ziti
    • Pecorino cheese, grated or shaved
    • 1 ½ teaspoons tomato paste
    • Fresh basil
    • freshly ground black pepper

1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes. 2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour ...

View full recipe at Epicurious


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