Lentil Bolognese

Method

1. Heat the 2 tbsp27 g olive oil in a pot over medium. Cook the 1110 g finely diced onion and 2122 g finely diced carrots until soft, 7 minutes. Add the 4 cloves12 g garlic, minced, 1 tsp1 g dried basil, and 1 tsp1 g dried oregano for 30 seconds, then stir in the 2 tbsp32 g tomato paste and cook 2–3 minutes, until it darkens and starts sticking to the pot.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Onion, finely diced1110 g(110 g)(1)
   • Carrots, finely diced2122 g(122 g)(2)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Dried Basil1 tsp1 g(1 g)(1 tsp)
   • Dried Oregano1 tsp1 g(1 g)(1 tsp)
   • Tomato Paste2 tbsp32 g(32 g)(2 tbsp)
2. Add the 1 cup192 g green lentils, rinsed, 518 g torn into pieces dried shiitake, 2 cans (14.5 oz)822 g crushed tomatoes, and the 1 tbsp17 g bouillon dissolved in 3 cups water. Simmer 25–30 minutes, until the lentils are tender, the shiitake has softened, and the sauce is thick.
   • Green Lentils, rinsed1 cup192 g(192 g)(1 cup)
   • Dried Shiitake Mushrooms, torn into pieces518 g(18 g)(5)
   • Crushed Tomatoes2 cans822 g(822 g)(2 cans)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. Near the end of the simmer, boil the 4 cups384 g pasta in salted water until just tender, then drain.
   • Whole-Grain Pasta4 cups384 g(384 g)(4 cups)
4. Blend about a third of the sauce — an immersion blender right in the pot, or a scoop run through the blender and stirred back in. It purees the softened shiitake and some of the lentils into a glossy, meaty body, no cream needed.
5. Stir in the 1 tbsp16 g balsamic vinegar and season with salt, to taste. Serve over the pasta.
   • Balsamic Vinegar1 tbsp16 g(16 g)(1 tbsp)
   • Sea Saltto taste

Kids: blend more of the pot — or all of it — for a smooth red sauce that hides the lentils and mushrooms completely.