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Lentil Bolognese & Spicy Green Salad Recipe

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This recipe for Lentil Bolognese & Spicy Green Salad, by , is from Kick-Ass Quarantine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sarah White

Category:
Category:
 

Lentil Bolognese


Ingredients:  
Ingredients:  
2 Tbsp. extra-virgin olive oil
2 oz. bacon or pancetta (Italian bacon), finely chopped (optional)
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. harissa paste or tomato paste
½ cup red wine or dry white wine
1 (28-oz.) can whole peeled or diced tomatoes
2¼ cups Big-Batch Marinated Lentils, divided *See below for recipe*
Kosher salt, freshly ground pepper
1 lb. dried pasta (any kind)
2 Tbsp. unsalted butter, cut into small pieces
Finely grated Parmesan (for serving; optional)

Directions:
Directions:
Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Add onion and garlic and cook until onion is translucent, 5–8 minutes. Add harissa paste and cook, stirring occasionally, until slightly darkened in color, about 5 minutes. Add wine and cook, scraping up browned bits and stirring occasionally, until wine is reduced by half, about 3 minutes.

If using whole tomatoes, use kitchen shears or a paring knife to burst each in the can (this will prevent juice from squirting on your shirt when you crush them). Add to pot, crushing with your hands as you go; add any juices remaining in can. If using diced tomatoes, add directly to pot along with juices. Stir to combine, then fill can almost to the top with water and pour into pot, swirling to get all the extra tomato juices out of the can. Bring sauce to a boil over medium heat.

Set aside ½ cup lentils for serving. Add remaining lentils to sauce. Reduce heat and simmer, stirring occasionally, until sauce thickens slightly and flavors come together, 25–30 minutes. Remove from heat and purée sauce with an immersion blender until almost smooth in some places but chunky in others. (Alternatively, purée half of sauce in a blender until almost smooth, then stir back into sauce in pot.) Season with salt and pepper. Keep warm until ready to serve.

Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions.

Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup pasta cooking liquid. Cook, stirring constantly and adding more pasta cooking liquid if needed, until sauce thickens enough to coat pasta and pasta looks glossy, about 1 minute.

Divide pasta among shallow bowls and top with reserved lentils and Parmesan (if using).
 

Big-Batch Marinated Lentils


Ingredients:  
Ingredients:  
2½ cups French green or black beluga lentils, rinsed, picked through
3 tsp. kosher salt, divided
¼ cup extra-virgin olive oil
¼ cup sherry vinegar or red wine vinegar
½ tsp. honey
¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika

Directions:
Directions:
Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.

Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.

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 vinaigrette.
 

Avocado & Spicy Greens with Pistachio Vinaigrette


Ingredients:  
Ingredients:  
2 medium firm-ripe avocados
4 cup moderately packed mixed young savory greens such as arugula or red mustard
1/4 cup fresh squeezed lemon juice
1 tablespoon finely chopped shallots
2 teaspoon honey (or to taste)
5 to 6 tablespoons pistachio oil

Directions:
Directions:
Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.

PISTACHIO OIL VINAIGRETTE:
Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days.

 

 

 

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