Lentil and Sausage Bolognese

Rating

No votes yet

Active time

30 minutes

Total time

1 hour 30 minutes

Yield

6 servings

Serving Size

1/6 recipe

Ingredients

3 tablespoons olive oil

1 (approximately 5 ounce) link sweet Italian chicken sausage, casings removed

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage

4 cloves garlic, minced

⅛ teaspoon red pepper ﬂakes

1 ½ tablespoons tomato paste

1 (28-ounce) can whole plum tomatoes with juices

¾ cup French green lentils

1 teaspoon salt

½ teaspoon pepper

1 pound whole wheat pasta

½ cup freshly shredded Parmigiano-Reggiano cheese

Instructions

Heat the olive oil in a large dutch oven or large pot over medium heat.
Add the sausage and onion, and cook until the onion softens, about 5 minutes.
Stir in the carrot and celery. Cook until the onion is browned and vegetables are tender, about 15 minutes.
Stir in the rosemary, sage, garlic, and red pepper ﬂakes. Cook until fragrant, 2 minutes.
Then stir in the tomato paste and allow it to brown, 1-2 minutes.
Add the tomatoes and 1 ½ cups of water, using a spoon or spatula to break up the tomatoes.
Stir in the lentils, salt, and pepper. Bring to a boil, then reduce the heat to low and let the lentils simmer gently until tender, about 40-60 minutes.
Meanwhile, in another large pot, bring water to a boil, then cook the pasta according to package instructions. Before draining the pasta, scoop out some of the pasta water with a mug or measuring cup and reserve it. Drain the pasta and set aside.
When the lentils are done cooking, add the cooked pasta to the dutch oven, add a splash of the pasta cooking water, and the cheese, and toss until the pasta is coated.

An Oldways recipe, courtesy of Kelly Toups (adapted from a Melissa Clark recipe)

Nutrition

Calories: 530
Total Fat: 12g
Saturated Fat: 2.5g
Sodium: 640mg
Carbohydrate: 82g
Fiber: 12g
Total Sugar: 7g (Added Sugar: 0g)
Protein: 26g