Lentil Bolognese - Savor da Slop

Hands down one of my favorite slops is Lentil Bolognese. Customizable, flavorful, and a textural wonderland requiring very little preparation. Perfect weeknight dinner. Each time I make it is different. But, I made this one last week… and let’s just say that I’m very glad I made enough for two days' worth of lunches. 

This series will almost exclusively call for deep pots or dutch ovens. It’ll have you looking like a witch cooking up love potions. Forget marry me chicken, I want sloppy from a witch. 

Lentil Bolognese

Honestly, the only change from a regular bolognese is lentils instead of ground beef. Ok, and a ton of non-traditional spices. 

How it starts. 

• Onions. Always Onions. Dice them up along with carrots and celery. When I was done with them they were all tiny, similarly sized cubes. I was in the mood for textural continuity, but honestly, chop them however your heart desires. Think of it as good knife practice. 

• Anyway, throw those in a deep, high-heat pan with some pan lube to start browning and softening. Season them if ya want. 

Whenever you feel good babe. 

• Now that they’re browning and you can barely breathe from all the smoke you can throw in your can of tomatoes (diced, crushed, fresh, whatever) and turn down the heat. Don’t burn the tomatoes, that would be crazy. Scrape off residual browned bits from the bottom now that you have liquid in the pan. Add garlic and tomato paste. 

• Once those flavors have married together add the proper ratio of water + lentils, Better than Bouillon, bay leaf, cumin, chili powder, white pepper, and whatever spices are speaking to you.

•  Bring to a boil. The bouillon should be properly incorporated. As soon as it comes to a boil drop it low and cover. It’ll simmer for 20-ish min. The lentils need to cook and the water evaporate. 

While that’s happening… 

• Boil your pasta. It tells you what to do on the box… I believe in you. 

• I used whole wheat pasta cause fiber makes me full - but do whatever you want boo. 

Now for some fun. 

• Totally customizable you can add any vegetables you like here. I add spinach cause it’s packed with nutrients and shrivels up more than me after a cold shower. Add it to the lentils, not the boiling pasta, please. 

Pasta is cooked. 

• Assembly time. Spider your pasta into the lentil slop (you’ll want some of the pasta water). Remove the bay leaves unless you like a fun surprise. 

And… serve!

• Serve with a dollop of cottage cheese for some extra protein and creaminess.