Beluga Bolognese
This pantry-friendly Beluga Bolognese is a Vegan Black Lentil Bolognese that is hearty and flavorful. It is family-friendly and freezer-friendly!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 celery stalks finely diced
- 2 carrots finely diced
- 6 garlic cloves peeled and minced
- 1 tablespoon oregano dried
- ½ tablespoon fresh rosemary minced
- 2 teaspoons red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon tomato paste
- 1 tablespoon tamari
- ½ cup dry red wine
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- ⅔ cup beluga lentils also called black lentils
- 2 bay leaves
- 1 pound linguine or other pasta
- 1 tablespoon white miso paste
- 2 teaspoons balsamic vinegar optional
Instructions
- Warm a large skillet over medium heat and add the oil. Once warm, add onions, sautéing about 5 minutes. Add celery and carrots, sautéing 2-3 minutes, then add garlic, continuing to stir for a minute or two.
- Add oregano, rosemary, red pepper flakes, salt, and pepper to the pan and stir. Mix in the tomato paste, then add the tamari, wine, tomatoes, broth, lentils, and bay leaves. Bring everything to a simmer, then reduce the heat, maintaining a gentle simmer. Cover the pan partially, and cook 35-40 minutes until the lentils are tender.
- While the bolognese cooks, bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions.
- When the lentils are done cooking, remove the lid and stir in the miso paste. Taste and adjust, adding balsamic vinegar if you'd like. Start with a little and adjust to your preference.
- Drain the linguine and transfer to the pan with the bolognese. Stir everything together and serve with fresh herbs.