cW Recipes: Green Lentil Bolognese
Lentils are a pantry staple. Use them when crafting this delicious take on a bolognese.

Serves 4

Recipe ingredients


  • Any pasta
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic
  • 1 stalk celery, cut in half, with leaves removed
  • 1 small carrot
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes (and more for serving)
  • 1 teaspoon salt
  • One 14.5-ounce can roasted diced tomatoes
  • 1/3 cup tomato paste
  • 1 cup green lentils
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan cheese (and more for serving)


  1. Add lentils to bowl. Wash with running water. Stir lentils with your
    fingers and drain. Repeat until the drained water is clear. Soak in more water and set aside.
  2. Boil pasta and set aside.
  3. In a food processor, blend onion, garlic, celery and carrot until finely
  4. Heat a large pot over high heat and add olive oil.
  5. Add onion mixture, oregano, red pepper flakes and ½ teaspoon salt.
    Stir every few minutes until mixture starts to stick to the pan, about 6-8 minutes.
  6. Reduce heat to medium. Add diced tomatoes, tomato paste, drained
    lentils, 2 cups water and the other ½ teaspoon salt. Mix until tomato paste is evenly distributed, then cover and let simmer for 35-40 minutes, or until lentils are tender and liquid is absorbed, stirring occasionally.
  7. Add white wine. Cover and simmer until wine is reduced, about 8-10 minutes, stirring occasionally. Add parmesan cheese and mix until
  8. Add cooked pasta. Top with grated parmesan and red pepper flakes, if
    desired. Serve immediately.


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