Today I woke up to something very unusual in LA …pouring rain! It was actually nice for a change to have low grey clouds and drizzling rain–very cozy vibe, which had me craving some real comfort food. Instead of classic mac&cheese or a meaty bolognese…I decided to go for a lighter, healthier alternative, with the same warming effect.
I had a bunch of organic summer cherry tomatoes to get rid of, as the season is almost over, so I decided to roast them for a beautiful sauce to go with the vegetarian bolognese mixture. I also used a gluten-free pasta alternative made with brown-rice, quinoa, and amaranth, lots of fiber, and I don’t have that bloated achey feeling after polishing off a bowl…
With fall just around the corner, this recipe is perfect for dinner! And don’t forget my advice from a previous post…cook once and eat twice! This recipe makes lots of leftovers, so store in the fridge and enjoy the next day for lunch!
This delicious bolognese doesn’t necessarily have to be served over pasta either. My other favorite pairings are over white cannelloni beans, quinoa, brown rice, or even sautéed kale! The options are endless. This sauce goes with anything…and is even delicious alone as a stew-like dish!
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- Lentils:
- 1 Cup French Green Lentils
- 2 Cups Vegetable or Chicken Stock
- 1 Cup water
- Tomato Sauce:
- 2 Cups Organic Cherry Tomatoes
- 1 handful basil
- 1 clove garlic
- salt/pepper
- Bolognese:
- 1 yellow onion rough chop
- 1 clove garlic minced
- 3 diced organic carrots
- 3 stocks celery diced
- 1 cup mushrooms chopped
- salt/pepper to taste
- Preheat the oven to 425 to roast the tomatoes.
- Lentils:
- Bring 1 cup lentils and 3 cups liquid (stock + water) to a boil, reduce to a simmer and let the lentils absorb for about 30 mins.
- Tomatoes:
- cut the tomatoes in half and toss with olive oil on a baking sheet lined with foil
- sprinkle lightly with salt and pepper. I also used garlic/onion powder.
- Place in oven for 30-35 minutes, you want the tomatoes to look blistered and wrinkled
- Bolognese:
- Use a tablespoon of coconut oil or olive oil in a pan and sauté onions and garlic until fragrant.
- Add the diced carrots and celery, and cook down for about 5-7 minutes.
- Add the mushrooms and cover for an additional 5 minutes.
- Add the salt/pepper, and continue to cook veggies for about 5 more minutes, or until all are soft.
- When the lentils are done cooking, drain any leftover juice, and add to the veggie mixture.
- Reduce to low heat.
- When the tomatoes are finished, place in a food processor (I used NutriBullet), and add the sprigs of basil and clove of garlic, salt & pepper. Pulse until creamy, or the consistency you desire.
- Add the sauce to the bolognese, and serve a heaping spoonful over pasta!
- Sprinkle some parmesan cheese for an extra spoil!
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