Speedy Lentil Bolognese

I love this dish. It has all the texture of traditional Bolognese but with the heart healthy benefits of lentils. Yummy and good for your heart? And it cooks in less than 30 minutes? That’s a winning combination.

Makes 2-3 servings

Ingredient List:

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed, minced
• ½ red onion, diced
• Pinch crushed red pepper flakes
• ½ cup red lentils, do not rinse
• 1 cup canned, diced tomatoes
• 2 teaspoons tomato paste
• 1 ½ cups spring or filtered water
• Sea salt
• 8 ounces penne or other tube pasta (you may also use spaghetti)
• 3-4 sprigs fresh flatleaf parsley, coarsely chopped

Step By Step Instructions:

Place oil, garlic, onion and hot spice in a deep skillet over medium heat. When the onion begins to sizzle, add lentils, tomatoes, paste and water. Stir very well. Bring to a boil and cover. Reduce heat to low and simmer until lentils have broken down and given the sauce the texture we recognize as Bolognese, about 25 minutes. Season lightly with salt and simmer 4-5 minutes more.

While the gravy cooks, bring a pot of salted water to the boil, (enough to over the pasta). Cook the pasta al dente, about 6-7 minutes. Drain well but do not rinse.

When the gravy is ready, stir the pasta in and serve garnished with parsley.