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Spaghetti with lentil Bolognese

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Recipe by Craft and Muse

A warming pasta dish perfect for chilly fall evenings. Don’t be tempted to omit the balsamic vinegar, the liquid smoke, or the tamari, as these ingredients give the Bolognese a lovely depth of flavour, and plenty of umami. Look for vegetarian Worcester sauce at good natural food stores or high-end grocers.

For 3 – 4 portions

Ingredients

  • 1 package of Gogo Quinoa spaghetti
  • 1 cup GoGo Quinoa sprouted lentils
  • 3 cups vegetable broth
  • 2 tbsp olive oil
  • 2 large carrots, shredded on the large wholes of a grater or with a food processor
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 ½ cups marinara sauce (use a brand that is flavourful and not too acidic)
  • ¼ tsp salt
  • freshly ground black pepper, a couple twists of your grinder
  • 1 tbsp balsamic vinegar
  • 1 tsp vegetarian Worcester sauce (optional)
  • ¼ tsp natural liquid hickory smoke
  • 1 tsp lite tamari sauce (if using full-salt tamari sauce, reduce quantity to ½ tsp)
  • 1 tbsp salt for cooking the pasta
  • grated Pecorino cheese for serving (optional)

Instructions

  1. Warm the vegetable broth in a medium saucepan, and when boiling, add the sprouted lentils. Cover and bring back to a boil, then reduce the heat and simmer, still covered, for 20 minutes, or until the lentils are tender. Turn off the heat and let stand for 15 minutes. Do not drain! Meanwhile, prepare the rest of the sauce.
  2. For the sauce, in a large saucepan, warm the olive oil, then add the shredded carrots and cook on medium-high heat, stirring often, for about 5-6 minutes. Add the chopped onion, and continue cooking until the carrots soften slightly and both carrots and onions are starting to brown in places, about 10-12 minutes. Add 1 tablespoon of water if they are sticking to the bottom of your pan. Add the garlic and
  3. cook briefly, before adding the marinara sauce, the lentils with their broth, the salt and the black pepper.
  4. Cook the sauce until the lentils and the vegetables are completely tender. Remove from the heat.
  5. With an immersion blender, or a food processor, puree about 2 cups of the sauce, then return it to the pan and stir it all together. You will obtain a sauce that is still chunky, but is still clinging well to pasta. With the sauce still off the heat, add in the balsamic vinegar, vegetarian Worchester sauce, liquid smoke, and the lite tamari, and stir well. Adjust the seasoning, adding more kosher salt and black pepper, if necessary.
  6. While the sauce cooks, heat a large pot of water until boiling. When water is at a full, rolling boil, add kosher salt (recommended: 1 Tbsp for 3 litres of water) then add the spaghetti and cook until al dente, or your desired doneness. Strain the spaghetti, then add it to a large serving bowl. Add to the bowl as much lentil Bolognese sauce as you wish, reserving the rest for later use. Sprinkle with Pecorino cheese before serving, if desired.
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