SUN-DRIED TOMATO FRENCH LENTIL BOLOGNESE

Updated: Dec 20, 2021

French lentils are high in protein, fibre and iron and make for a nutritious, filling plant-based meal!

Makes 3-4 servings



INGREDIENTS


1.5 tablespoons extra virgin olive oil

2 large shallots, finely minced

4 garlic cloves, minced

1/2 teaspoon red chilli flakes

1/2 teaspoon oregano

1.2 teaspoon salt

1/4 teaspoon black pepper

Splash of red wine (optional!)

1/2 cup sun-dried tomatoes - oil drained and roughly chopped

1/2 cup walnuts, finely chopped

2 398 ml cans tomato sauce

1 cup French lentils, rinsed

2 cups vegetable broth

1/2 teaspoon balsamic vinegar

1/2 teaspoon maple syrup


PROCEDURE


In a large sauce pan heat olive oil and minced shallots over low heat until translucent and fragrant. Add garlic, chilli flakes, oregano, salt and pepper. Continue cooking for 3-5 minutes, stirring frequently. Add red wine and bring to a simmer, cook for an additonal 5-7 minutes until the alcohol is cooked off.


Add sun-dried tomatoes, walnuts and tomato sauce, partially cover and simmer for 15-20 minutes. Add lentils, vegetable broth, balsamic vinegar and maple syrup. Continue cooking for an additional 20-25 minutes until lentils have softened but are not over-cooked. Serve over pasta of choice, top with fresh basil and parm, enjoy!