post id- 9781post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
Array ( [0] => 9768 [1] => 9773 [2] => 9770 [3] => 9771 [4] => 9769 [5] => 9772 [6] => 9779 [7] => 9775 [8] => 9776 [9] => 9778 [10] => 9777 [11] => 9774 [12] => 9786 [13] => 9785 [14] => 9784 [15] => 9783 [16] => 9781 [17] => 9782 [18] => 9793 [19] => 9792 [20] => 9791 [21] => 9789 [22] => 9790 [23] => 9788 [24] => 9787 [25] => 9795 [26] => 9183 [27] => 10064 [28] => 10065 [29] => 10044 [30] => 10067 [31] => 10066 [32] => 10060 )
post id- 9781post_type - food_wine_pairing
is_single - yes
current_user_id -
in_array - no
is_allowed - no
Array ( [0] => 9768 [1] => 9773 [2] => 9770 [3] => 9771 [4] => 9769 [5] => 9772 [6] => 9779 [7] => 9775 [8] => 9776 [9] => 9778 [10] => 9777 [11] => 9774 [12] => 9786 [13] => 9785 [14] => 9784 [15] => 9783 [16] => 9781 [17] => 9782 [18] => 9793 [19] => 9792 [20] => 9791 [21] => 9789 [22] => 9790 [23] => 9788 [24] => 9787 [25] => 9795 [26] => 9183 [27] => 10064 [28] => 10065 [29] => 10044 [30] => 10067 [31] => 10066 [32] => 10060 )

Lentil Bolognese

Dave Adams, home chef at Rising Wines Collective
Wine Pairings:  

This vegetarian version of the classic Bolognese pairs beautifully with a full-bodied red wine like a Cabernet Sauvignon. Plus, it’s a great recipe to try if you’re cutting back on meat or highly processed meat substitutes while enjoying the richness of the classic Italian dish. This version uses a combo of lentils, mushrooms, and walnuts to provide protein, flavor, and the texture of a traditional Bolognese. In addition, it includes a couple of clever ways to kick up the flavor profile, like the addition of dark miso paste and fennel seed, which help to up the umami and invoke sausage, respectively. Serve with your favorite pasta, but it would also work well spooned over baked potatoes or creamy polenta for a change of pace. Served sprinkled with shredded Vegan parmesan (or any hard, aged cheese) and some basil leaves as garnish. Extra points if you can fool your dinner guests into thinking this Bolognese is made with meat, as mine did! 

Ingredients

  • 2-3 tablespoons olive oil
  • 1 large or medium onion finely diced
  • 1 stalk celery finely diced 
  • 10 ounces fresh (280 g) cremini mushrooms finely chopped 
  • 2 medium (200 g) carrots finely grated
  • 4 cloves garlic finely minced or crushed
  • 1 generous pinch of salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon pure maple syrup or 1 teaspoon of granulated sweetener of choice (I like Monkfruit as an alternative)
  • 2 teaspoons Italian spices or use 1 teaspoon each of dried oregano and basil
  • 1 teaspoon of red pepper flakes or to taste
  • 2 teaspoons smoked paprika
  • 1 teaspoon fennel seed
  • 2 bay leaves
  • 1 heaping tablespoon of dark miso paste
  • 1/2 tube of tomato paste or 4oz canned
  • 1/4 cup finely chopped walnuts
  • Salt and black pepper to taste
  • 1/2 cup (80 ml) red wine 
  • 3 cups (750 g) crushed tomatoes 
  • 1 cup (480 ml) vegetable broth
  • 1/2 cup (120 ml) plant-based milk
  • 1 tablespoon soy sauce or gluten-free tamari
  • 2 tablespoons balsamic vinegar
  • One cup (200 g) of dry lentils, soaked. I use green or brown, but red works great too

Steps

1.

Soak green or brown lentils in lukewarm water for at least 30 minutes. Although this step is not mandatory, it can significantly reduce the cooking time and enhance their digestibility. If you are using red lentils, you can skip this step and cook them right away.

2.

Heat a medium, high-sided pan or pot. Once the pan is hot, add olive oil, onion, salt, and pepper to saute for 4-5 minutes. Then add the garlic, celery, and carrots to cook for another 4 minutes. Stir in all the remaining spices and the fennel seeds. Next, add the mushrooms and sauté until they've released their juices and broken down. Now add the walnuts, the sweetener, and the spices. 

3.

Add the tomato paste and sauté it all for another minute, using a little red wine to deglaze if brown bits start forming on the pan's bottom. Stir frequently to cook everything evenly. Add red wine, vegetable broth, miso paste, and bay leaves. Then, add the drained lentils. Stir to combine. Bring to a boil and let simmer for 20 minutes or until the lentils are tender.

4.

Meanwhile, cook your favorite pasta according to the package instructions, reserving about 1 cup of pasta water at the end.

5.

After testing the lentils to ensure they're soft, remove the bay leaves. Next, add the soy sauce and balsamic vinegar. Finally, mix the plant-based milk into the pan and stir to incorporate. Taste and adjust seasonings, adding more salt/pepper/spices as needed. Add reserved pasta water, 1/4 cup at a time to change the consistency if the mix is too dry or thick. 

About Dave Adams, home chef at Rising Wines Collective

Dave Adams is not a professional chef but is a devoted home cook who strives to make memorable vegetarian and vegan meals that appeal to the people who populate his life, including adults and children. Dave is a "Negan" (nearly vegan), so vegans, please don't lose your mind if he recommends butter or cheese now and again. Since Dave is also a "wanna-be wine snob" and co-hosts the Decanted Wine Podcast (www.decantedpodcast.com), food and wine pairing is an essential component of his lifestyle. Dave is also dedicated to the art of "Dad jokes," to the bemusement of everyone in his household.