Lentil Bolognese

When it comes to eating, I used to always consider myself a flexitarian, meaning, I would eat a variety of foods in moderation. I was a vegetarian for about five years in college and post-college, then I started eating meat for a very short period, and then something switched inside of me again when I realized, I cannot eat meat. I am trying to cut back on my dairy as well, but when I do eat it, making sure that it’s grass-fed and/or local.While my husband eats meat from time to time, thinking about what to cook so that he will like what I am making has been easier than I thought with hearty recipes like this. This cozy and comforting meal combines hearty lentils strewn with tomatoes and a plethora of herbs sits atop pasta or polenta.

Lentil Bolognese

This recipe serves 6 to 8 people. It’s great to make ahead for big batch cooking and enjoy throughout the week, or freeze it until ready to enjoy.

1 large yellow onion, diced

3 garlic cloves, minced

2 carrots, peeled and diced

1 tablespoon dried thyme*

1 tablespoon dried basil*

2 tablespoons balsamic vinegar

1 cup green lentils, rinsed

26 ounces chopped tomatoes (I prefer Pomì, because they are completely natural)

Freshly grated Pecorino Romano, if desired

Directions: In a dutch oven, over medium heat, drizzle olive oil into the bottom of the pot. Add chopped onions, carrots and garlic and cook until translucent, about five to six minutes. Add herbs and balsamic vinegar and allow to cook down. Add lentils, chopped tomatoes and one cup of water and cook until lentils are soft, about 20 minutes.

Serving Suggestions: Add on top of polenta or pasta of choice, like bucatini or pappardelle.

*You can also use two tablespoons of an Italian herb blend