Jacobson Culinary Arts

Lentil Bolognese

Ingredients:

• 2 Tablespoons extra-virgin olive oil

• ¼ cup red wine or dry white wine (optional) • 1, 2 ounces bacon or pancetta finely chopped (optional) • 2, (28-ounce) cans diced

tomatoes • 2, 8 ounces onion finely chopped • 3¼ cups marinated Lentils • 4 ounces carrot finely chopped • 4 ounces celery finely chopped • Kosher salt and freshly ground pepper to taste • 1-pound dried pasta (any type) • 4 garlic cloves finely chopped • 2 Tablespoons unsalted butter cut into small pieces • 2 Tablespoons harissa or tomato paste • Finely grated parmesan (for serving; optional)

Directions:

Heat oil and bacon (if using) in a large heavy pot over medium, stirring until bacon starts to sizzle, about 1 minute. Add onions, carrots, celery, and garlic, and cook until translucent 5-8 minutes.

Add harissa or tomato paste and cook, stirring occasionally until slightly darkened in color. Add wine and cook, scraping up browned bits and stirring occasionally until the wine is reduced. Stir in tomatoes with

juices. Fill the can with water and pour it into the pot. Bring to a boil over medium heat. Set aside ½ of the lentils for serving. Add the remaining lentils to the sauce. Reduce

heat and simmer, stirring occasionally until thickened about 20-30 minutes. Remove from heat and puree ½ of the sauce, with an immersion or regular blender until smooth, pour back into the pot with the remaining sauce. Keep warm. Cook pasta in salted water until al dente. Drain

pasta reserving at least 1 cup of pasta water to thin the out sauce if too thick. Add pasta to the sauce with butter and ½ cup of pasta water. Cook, stirring constantly, adding more pasta water if needed until the sauce thickens

enough to coat the oat pasta for about 1 minute. Divide

pasta among shallow bowls and top with reserved lentils and Parmesan cheese.

Marinated Lentils

• 1 ¼ cups French green, brown, black, coral, or golden lentils

• 1 ½ teaspoon kosher salt • 2 tablespoons extra virgin olive oil

• 2 tablespoons sherry or red wine vinegar • ¼ teaspoon honey • 1/8 teaspoon hot smoked Spanish paprika or Hungarian paprika Combine lentils and 1 teaspoon of salt in a large saucepan and pour in cold water to cover by at least 1 inch. Bring to boil, then reduce heat to low and simmer gently until lentils are tender but

still have some bite, about 20 minutes. Drain and return

to pot. Meanwhile whisk oil, vinegar, honey, paprika, and the remaining ½ teaspoon salt in a small bowl. Pour

vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from the vinaigrette. Lentils can be prepared ahead of time and stored in a container, chilled.