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September, 2023 RECIPE OF THE MONTH

Serves 4
as an entrée

INGREDIENTS

1 cup Carrot, minced
1 cup Yellow Onion, minced
1 cup Celery, minced
2 tbsps Tomato Paste
1/2 cup Red Wine
2 cups Beluga Lentils
5 cups Vegetable Stock
2 tbsps Butter
1/4 cup Heavy Cream
4 tbsps Vegetable Oil
1 cup Parmesan, grated
2 tbsps Kosher Salt, more as needed
2 tsps Black Pepper, ground

Creamy Polenta

1 cup Fine Polenta
3 cups Milk
3 cups Water
2 tbsp Butter
1 cup Parmesan, grated
1 tbsp Kosher Salt, more as needed
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Lentil Bolognese

Curl up with a bowl of this hearty lentil bolognese over creamy polenta.

COOKING INSTRUCTIONS:

1

Lentil Bolognese

  • Heat a high-sided saucepan over medium-high heat
  • Add the vegetable oil, salt and the minced vegetables | sauté for 4-5 minutes until vegetables become soft
  • Add tomato paste | sauté for about 1 minute until it changes to a rusty color and begins sticking to the pot, being careful not to let it burn
  • Deglaze the pot with the red wine | cook for about 3-4 minutes until mostly evaporated
  • Add the lentils and the vegetable stock | bring to a rolling boil, then reduce to a simmer
  • Leave uncovered, stirring every few minutes to prevent sticking
  • Check the lentils every so often | they should be al dente when finished | 15-20 minutes
  • When you are happy with the texture, turn off the heat | add the butter and cream and stir to incorporate
  • Add about half the parmesan and stir vigorously to incorporate
  • Add the remaining parmesan and stir vigorously to incorporate

  • Pro Tip: Start cooking the polenta about halfway into the lentil cooking process
2

Creamy Polenta

  • Bring milk and water to a simmer in a high sided sauce pot
  • When liquid is bubbling, whisk in polenta in a slow, steady stream
  • Turn heat to low and continue cooking, stirring often, until polenta becomes thick like porridge
  • Turn off the heat and add the butter and parm and whisk vigorously to incorporate
  • Cover and save until ready to serve
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