Lentil Bolognese

If you love Italian food (like me) and prefer a plant-based diet (like me), then you will love this lentil bolognese (like me).  😛

1 package dried lentils
1 onion, peeled and chopped
1 red bell pepper, chopped
3 carrots, chopped
1 rib celery, chopped
1 red bell pepper, chopped
3 cloves garlic
4 cups vegetable broth
1/4 cup olive oil
2 teaspoons thyme
1 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
2 teaspoons Kosher salt
1 teaspoon black pepper
5 oz. crimini mushrooms, chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound mezze penne pasta
1/4 cup grated Romano cheese

 DIRECTIONS:

Boil one cup dried lentils in broth until softened.  In a food processor, lightly pulse onion, bell pepper, carrots, celery and garlic in a food processor until vegetables are coarsely chopped.

In a large pan, add the vegetables from the food processor and the spices and stir. Cook 8 to 10 minutes. Add lentils, tomato paste and mushrooms and simmer for 5 minutes, then add wine and bring to a boil.  When mixture is at a boil, turn the heat down to low and cook until liquid is reduced by half. Remove bay leaf and discard. Add mascarpone cheese and stir, let simmer on low.

In a saucepot, boil salted water and add pasta. Cook until al dente, drain (reserve 3/4 cup pasta water) and add to sauce.  Toss with romano cheese and garnish with fresh basil.

*This recipe is loosely based on a recipe by Giada de Laurentiis and another recipe from Health Magazine that we modified and made our own.*

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