Today I make bolognese with Beluga lentils and red wine, crazy good for both pasta’s and to enjoy with tortilla and guacamole!
The red wine will bring the lentils to the next level so be sure to choose a decent one for this dish!
The lentils require some time for cooking but part from that this stew it totally self-supporting in making the taste. Ideal to prepare and maybe even put in the freezer for coming busy days. As most stews, it will develop even more flavors after one day in the fridge…
Combine the stew with a good pasta, some gremolata (finely chopped garlic, parsley and lemon zest) and maybe a few salty olives for an Italian touch. Or give it a more Mexican feeling combining it with homemade tortillas, guacamole, grated cheese, sourcream and fresh coriander. It will be good either way.
Let’s get to work!
Bolognese with Beluga lentils and red wine
1 yellow onion, finely chopped
1 clove of garlic (preferably smoked!)
2 dl / 160 gram / 5,6 oz Beluga lentils
1 can (425 ml) of cherry tomatoes or crushed tomatoes of good quality
2 dl / 200 gram / 6,7 oz red wine of good quality
1 teaspoon dissolved bouillon powder (preferably homemade, see link for recipe!)
2 teaspoon dried thyme
2 teaspoon dried oregano
1 teaspoon smoked red pepper powder
Salt and (freshly ground) pepper
A few drops of Tabasco
Some water to dilute the stew with
How do I do it?
1. Peel and chop the onion. Fry it together with the chopped garlic over low heat until translucent.
2. Add the lentils, wine, broth powder and crushed tomatoes. Let it cook until the lentils are very soft, about 30 minutes. Dilute with water if needed to avoid burning
3. Add all the spices and season the stew well. Let it cook another 10 minutes and serve.
This recipe is free from gluten, lactose, milk protein and refined sugar.