Name: Lentil Bolognese with Fettuccine Pasta & Basil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 3 (398 ml) cans diced tomatoes; 426 g fettuccine pasta; 1 ½ small pkgs fresh basil; 6 cloves garlic; 1 ½ cups green lentils, dried; 42 g Parmesan cheese; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; salt

Lentil Bolognese with Fettuccine Pasta & BasilLentil Bolognese with Fettuccine Pasta & Basil — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

3 (398 ml) cans diced tomatoes

426 g fettuccine pasta

1 ½ small pkgs fresh basil

6 cloves garlic

1 ½ cups green lentils, dried

42 g Parmesan cheese

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

extra virgin olive oil

salt

Instructions

Fill a medium saucepan about halfway with water; cover and bring to a boil over high heat.

Wash and dry the fresh produce.

Trim the ends and peel the carrots; discard the trimmings and small dice the carrots. Transfer to a medium bowl.

Trim and discard the ends of the celery; small dice the celery and add to the bowl.

Heat a sauté pan over medium heat.

Peel and small dice the onion; add to the bowl with the other vegetables.

Add olive oil to the pan and swirl to coat the bottom.

Add the carrots, celery, and onion to the pan and season with salt and pepper; cook, stirring frequently, until softened, 3 to 5 minutes.

Peel and mince the garlic; transfer to a small bowl.

Once the water in the saucepan is boiling, season with salt and add the pasta; stir for the few seconds. Cook until desired firmness, 9 to 10 minutes. Once done, drain the pasta.

Add the garlic to the pan and stir until fragrant, 15 to 30 seconds.

Add the diced tomatoes, tomato sauce, water, and lentils; season with salt and pepper. Cover and cook until the lentils have softened, 15 to 18 minutes.

While the sauce cooks, pick the basil leaves off the stems; discard the stems and stack the leaves and thinly slice crosswise. Stir about half into the sauce (save the rest for garnishing).

Finely grate ¾ cup of Parmesan.

Divide the fettuccine noodles between bowls, top with the lentil bolognese sauce, and garnish with the Parmesan and remaining basil. Enjoy!

Open this recipe in Flambette