A stormy Friday afternoon…you’re drenched in sweat from a hard run, and make your final dash to the liquor store to pick up a bottle o’ red for a fabulous night in…then you’re stuck in traffic due to a downpour and arrive home HANGRY as hell.
I’d say that calls for some pasta.
I must admit, I am not much of a pasta person and I don’t really enjoy Italian food all that much, aside from the random cravings like the aforementioned one.
I’m a rice girl through and through, and would take a giant bowl of rice and veggies over pasta and sauce any day. But, on an occasion where all you want to do is be cozy, drink wine, and have a huge piece of crusty bread involved in your meal, there’s no denying that the only cure is pasta.
Hence, this lentil bolognese.
- 1 cup red lentils
- 1 large onion, diced
- 2 medium carrots, peeled and diced
- 1 small zucchini, diced
- 1 container of mushrooms, diced (any kind will do, but I used baby bellas)
- 4 large cloves garlic
- 1/2 tbsp. olive oil
- 2 cans diced tomatoes
- 2 cups veggie stock
- 3/4 cup red wine
- 2 tbsp. fresh rosemary, minced
- 1 tsp. dried oregano
- 1 tsp. crushed red pepper flakes
- salt & pepper to taste
In a large saucepan, heat olive oil over medium-high heat. Add onion, carrots, and zucchini, and cook until softened, around 5 minutes. Add mushrooms and garlic, and cook 5 minutes more. Once the veggies are softened, add the lentils and toss to coat with vegetables. Next, add veggie stock and both cans of tomatoes, and bring to a boil.
Once the mixture is boiling, simmer over medium heat until lentils are mostly done, but have a little bit. Add the wine, rosemary, and seasonings, and simmer for about 15 minutes more.
Adjust seasonings to taste, add to pasta, and top with fresh basil. Best served with a giant slab of crusty bread with balsamic, tomatoes, and olive oil.
This is a perfect rainy day meal that has the body, texture, and flavor of a “meat and potatoes” type of meal. Plus, it’s pretty damn easy and tastes even better the next day!