Lentil Bolognese

Makes (4 servings) 4 cups Total time: 1 hour

2 Tbsp. olive oil

1 cup chopped button

mushrooms

1/2 cup minced onion

1/4 cup each diced celery

and carrot

1 Tbsp. minced fresh garlic 11/ 2 tsp. Italian seasoning

1/4 tsp. red pepper flakes 1 Tbsp. tomato paste

1/4 cup dry red wine

4 cups low-sodium

vegetable broth

1 can whole plum tomatoes

in purée (14.5 oz.)

3/4 cups French de Puy lentils 8 oz. orecchiette pasta

1/4 cup heavy cream

1 tsp. balsamic vinegar

Salt to taste

Chopped fresh parsley Shredded Parmesan

Heat oil in a skillet over medium. Add mushrooms, onion, celery, carrot, garlic, Italian seasoning, and pepper flakes; sweat, partially covered, until softened and fragrant, 8–10 minutes.

Stir in tomato paste; cook

1–2 minutes. Deglaze skillet with wine, scraping up any brown bits; cook until evaporated. Stir in broth, tomatoes, and lentils; simmer, partially covered, until lentils are tender, 45–50 minutes, stirring occasionally.

Meanwhile, cook orecchiette in a pot of boiling salted water according to package directions; drain.

Stir cream and vinegar into bolognese; season with salt.

Serve bolognese over orecchiette; top with parsley and Parmesan.

Per serving: 491 cal; 14g total fat (4g sat); 17mg chol; 257mg sodium; 72g carb (9g fiber, 10g total sugars); 16g protein