These thick and hearty pasta sauce is from The Great Vegan Bean Book.It makes about 8 servings, but go ahead and make the whole batch and freeze the leftovers for later.
Course Main Course
Keyword Bolognese, lentil, pasta sauce, quinoa
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Kathy Hester
1cuplentils (green, brown, or beluga)
3medium carrotspeeled if not organic, each cut into 4 large pieces
2tablespoonsolive oil, or use water to make oil-free
1bell peppercored, seeded and chopped
120 ouncecancrushed tomatoes, or 3 cups (750 g) homemade puree plus 2 teaspoons dried basil
1 1/2t.dried oregano
1/2teaspoonred pepper flakes or crushed dried chiliesoptional
1small bunch kalestems removed and torn into small pieces (about 3 cups [201 g]) (optional)
1/2cupquinoa, rinsed well
1/2cupred wine , or 2 tablespoons (28 ml) balsamic vinegar
Salt and pepper,to taste
4cupsCooked pastafor serving (use GF pasta for a GF meal)
Add the lentils, carrots, and water to a large soup pot. Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook until the lentils are tender, 20 to 30 minutes.
While the lentils cook, heat the oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute more.
Once the carrots and lentils are cooked remove the carrots from the pot of lentils and add them to a food processor or blender along with the tomatoes, oregano, basil, red pepper flakes, kale, and sauteed veggies, and puree until smooth.
At the same time, add the quinoa and red wine to the pot of lentils. Turn the heat to medium, cook until it starts to simmer again, and then cover and decrease the heat to low. Cook until the quinoa start to show their white tails.
Add the puree to the lentil-quinoa mixture and cook, covered, over low heat until the sauce melds and heats thoroughly, about 20 minutes.