Recipes: Lentils in many forms

  • Updated: February 5, 2014 - 5:12 PM

Lentils and Mozzarella. Creamy, fresh mozzarella pairs well with earthy lentils, sharpened with a vinaigrette.

Photo: Deb Lindsey, Photo for The Washington Post

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Lentil Quinoa Bolognese Sauce

Serves 8 (makes about 7 cups).

Note: Use this the way you would a meaty Bolognese: over tagliatelle or the pasta of your choice, or in lasagna. You can use a blender instead of a food processor, but that might create more of a homogenous, greenish sauce rather than one with dark-green flecks. Adapted from “The Great Vegan Bean Book,” by Kathy Hester.

• 1 c. dried lentils (preferably brown or green), rinsed

• 3 medium carrots, well scrubbed and cut into large chunks

• 2 c. water

• 2 tbsp. olive oil

• 1/2 small onion, chopped

• 1 medium red bell pepper, cored, seeded and chopped

• 3 garlic cloves, chopped

• 1 (28 oz.) can no-salt-added crushed tomatoes or 3 c. homemade tomato purée

• 1 1/2 tsp. dried oregano

• 1 tbsp. dried basil

• 1/2 tsp. crushed red pepper flakes

• 1 small bunch kale, stems removed and discarded, leaves torn into small pieces (about 3 c.)

• 1/2 c. dried quinoa, rinsed well

• 1/2 c. red wine

• 1/2 tsp. salt

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