YOUR SOLIN GENERATED RECIPE
Hearty Lentil Bolognese with Pappardelle
Aromatic mirepoix and earthy brown lentils simmered in a rich tomato sauce, served over tender red lentil pappardelle for a savory and protein-packed plant-based feast.
INGREDIENTS
2 oz red lentil pappardelle
1 cup cooked brown lentils
0.5 cup tomato puree
0.25 cup yellow onion
0.25 cup carrot
0.25 cup celery
1 clove garlic
4 tbsp nutritional yeast
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup vegetable broth
PREPARATION
Finely dice the onion, carrot, and celery to create a classic mirepoix base.
In a non-stick pan over medium heat, sauté the diced vegetables with a splash of vegetable broth until softened and translucent.
Mince the garlic and add it to the pan, cooking for one minute until fragrant.
Stir in the cooked brown lentils, tomato puree, dried oregano, sea salt, and black pepper.
Simmer the sauce on low heat for 10 minutes, adding more broth if needed to reach a thick, saucy consistency.
While the sauce simmers, boil the red lentil pappardelle in salted water according to package directions until al dente.
Drain the pasta and toss it directly into the lentil bolognese sauce.
Stir in the nutritional yeast to add a savory, cheesy depth before serving hot.