Lentil "Bolognese" with Macaroni

Prep Time: 20 min
Inactive Time: 5 min
Cook Time: 35 min
Total Time: 1 hr
Servings: 6
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 stalk celery heart, finely diced
  • 2 cloves garlic, finely diced
  • 2 bay leaves
  • 1 1/4 cups (8 oz) dried green lentils
  • Pinch of salt
  • Freshly ground pepper
  • 1 can (14 1/2 oz) vegetable broth
  • 2 1/2 cups water
  • 6 canned San Marzano tomatoes with juice, coarsely chopped
  • 1 cup maccheroni al torchio, elbow or similarly shaped pasta
  • 3 tbsp minced fresh parsley
      • Warm oil in Dutch oven set over medium-low heat; cook onion, carrot, celery, garlic and bay leaves, covered and stirring occasionally, for 10 minutes or until golden.
      • Stir in lentils, salt and pepper. Add broth, water and tomatoes. Bring to boil, reduce heat to medium-low; cover and cook for 20 minutes.
      • Add pasta and 2 tbsp parsley; cook, partially covered, for 6 minutes or until pasta is almost al dente. If mixture is dry, heat 1/2 cup water, adding just enough to moisten sauce. Let stand for 5 minutes; discard bay leaves. Sprinkle with remaining parsley.


      Recipe Provided by Chef Sharon Sanders




    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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