Tonight, we're turning lentils into a vegetarian version of an Italian classic, with linguine, fresh basil and the always delicious - Parmesan cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Mirepoix is a mixture of carrot, celery and onion used in French cooking to add flavour and aroma to recipes. We've pre-chopped the veggies for you to cut down on prep time!
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, amount of water and salt for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Drain and rinse lentils. In a medium bowl, add half the lentils. Using a fork or potato masher, roughly mash lentils (in the bowl). Add remaining lentils (from the strainer) and stir together.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and garlic. Cook, stirring occasionally, until mirepoix is tender, 7-8 min.
Meanwhile, break linguine in half, then add to the large pot with boiling water. Cook, stirring occasionally, until linguine is tender, 10-12 min. When linguine is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Return linguine to the same pot, off heat.
When mirepoix is tender, add lentils, tomato paste, broth concentrate(s), 1 tbsp Italian seasoning (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 cups water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until warmed through, 6-8 min.
Reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 5-6 min. Season with salt and pepper.
To the large pot with linguine, add lentil bolognese sauce and reserved pasta water. Stir together to coat. Divide linguine lentil bolognese between bowls. Sprinkle 2 tbsp Parmesan over each bowl, then tear over basil leaves.