Roasted Lentil Bolognese
This Roasted Lentil Bolognese is the sauciest, flavor-forward, and most indulgent pasta dish you've ever tasted and it is made without tomatoes and absolutely gluten-free.
Ingredients
495g, 3 sweet peppers, cored
350g, 2 medium-size onions, peeled and sliced
1 bulb of garlic
2 ½ tsp coarse sea salt
2 tsp ground black pepper
5g habanero pepper
1 tsp cumin powder
2 tsp ground coriander seed
½ tsp ground all spice
¼ tsp ground nutmeg
3 to 4 fresh oregano sprigs
3 tbsp olive oil
120ml coconut or cashew milk
250g dry red lentil pasta
250g cooked green lentils
fresh basil and dill for garnish
Directions:
Preheat oven to 400˚F.
Deseed and slice the sweet peppers into thin strips and place in a large glass baking sheet.
Peel and slice the onions into thin rings or lengthwise and cut the top of the garlic bulb .
Add the onions and garlic bulb to the sweet peppers and season with the habanero pepper, fresh oregano sprigs, coarse salt, ground black pepper, ground cumin, ground coriander seed, ground all spice, ground nutmeg, and olive oil. Toss well and transfer to the oven to roast for 35 minutes. If that’s too much heat from the habanero, slice it in half, deseed it or omit it.
During the last 15 minutes of roasting the peppers and onions, boil the lentils for 8 to 10 minutes until soft and tender. Drain and set aside.
Bring a large pot of water to boil, salt and boil the pasta according to your package’s instructions or until soft or preferred preference.
Once the peppers and onions are done roasting, squeeze the roasted garlic cloves into the baking sheet with the contents and remove the oregano stems. Pour in the plant-based milk and blend the contents using an immersion blender or large blender until mildly coarse to give the sauce some character.
Add in the cooked lentils, mix well and then the boiled pasta and fold well.
Serve warm with fresh basil and dill for freshness.
