Vegan Bolognese Showdown
Ingredients: red lentils, large onion, garlic, olive oil, salt · 60 min cook time · 350kcal · ~₩14,400
Ingredients
200g red lentils, 1개 large onion, 4쪽 garlic, 2큰술 olive oil, 1꼬집 salt, 50ml water, 1작은술 dried oregano, 1작은술 dried thyme, 0.5작은술 black pepper, 5oz tomato paste, 3컵 vegetable broth, 0.25컵 walnuts, 14oz canned crushed tomatoes, 1큰술 balsamic vinegar, 1pound fettuccine, 5잎 fresh basil
Instructions
1. Soak red lentils in cold water for 30 to 60 minutes to soften them.
2. Dice one large onion and mince four cloves of garlic.
3. Heat olive oil in a deep saute pan or Dutch oven over medium-high heat. Add diced onions and a pinch of salt, and cook for 5 minutes or until a fond starts to appear on the bottom of the pan.
4. Start deglazing with a splash or two of water every so often. Continue cooking until onions are nicely browned, about 9 to 10 minutes total, to unleash natural sweetness and umami.
5. Add minced garlic along with 1 teaspoon each of oregano and thyme (or just oregano if only one is available). Add some salt and black pepper and stir frequently for 1 to 2 minutes.
6. Add one whole 5-ounce tube of tomato paste and cook it down for a few minutes to caramelize it and unlock its flavor potential.
7. Deglaze the pot with 3 cups of vegetable broth, stirring it into the tomato paste to incorporate. Keep extra broth on hand to thin the sauce later if needed.
8. Add the soaked lentils and a quarter cup of very finely chopped walnuts. Stir everything together and bring it to a boil.
9. Adjust the heat to maintain a rapid simmer and cook for 20 minutes, stirring occasionally. The sauce should be quite thick after this time.
10. Add 14 ounces of canned crushed tomatoes (or diced/whole canned tomatoes crushed by hand). Keep at a simmer for about 20 minutes until lentils are tender but still al dente and the sauce is thick.
11. To finish, add a little balsamic vinegar to bring a subtle sweet tang and enhance umami. Season with more kosher salt and freshly cracked black pepper.
12. Stir everything to combine and taste. Serve with fettuccine and garnish with fresh basil.
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