Lentil Bolognese with Fettuccine Pasta & Crispy Rosemary

Lentil Bolognese

with Fettuccine Pasta & Crispy Rosemary

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this recipe, we’re putting a gourmet, vegetarian spin on classic bolognese. Perfectly textured French green lentils bring satisfying heartiness to the rich tomato sauce, which we’re using to coat ribbons of fettuccine pasta. By preparing our garnish first (crisp, delicate pan-fried rosemary leaves that crackle with flavor), and then making our sauce in the rosemary-infused olive oil, we’re ensuring the herb’s fragrant, piney flavor subtly permeates the bolognese, adding complexity and depth to this warming meal.

Get Cooking
fresh
ingredients
Lentil Bolognese with Fettuccine Pasta & Crispy Rosemary
Title
  • 6 oz Fettuccine Pasta
  • ¾ cup French Green Lentils
  • 3 cloves Garlic
  • 2 Carrots
  • 2 stalks Celery
  • 1 Yellow Onion
  • 1 bunch Rosemary
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Verjus Rouge
time-saving
tips & techniques
Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook 16 to 18 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and set aside. Rinse the pot and refill with salted water; heat to boiling on high.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Peel and mince the garlic. Peel and small dice the carrots and onion. Small dice the celery.

Fry the rosemary:
3 Fry the rosemary:

While the lentils continue to cook, in a large, high-sided pan (or pot), heat a thin layer of oil on medium until hot. Add the rosemary. Cook, stirring frequently, 30 seconds to 1 minute, or until crispy and fragrant. Using a slotted spoon or spatula, transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

Make the sauce:
4 Make the sauce:

Once the lentils have cooked for about 10 minutes, heat the pan of reserved oil on medium-high until hot. Add the garlic, carrots, celery and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the cooked lentils, verjus and 1 cup of water; season with salt and pepper. Simmer, stirring occasionally, 10 to 12 minutes, or until thickened and saucy.

Cook the pasta:
5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of the boiling water, stirring gently to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the cheese and fried rosemary. Enjoy!

Tips from Home Chefs

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Cook the lentils:
1 Cook the lentils:

Heat a medium pot of salted water to boiling on high. Once boiling, add the lentils. Cook 16 to 18 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and set aside. Rinse the pot and refill with salted water; heat to boiling on high.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Peel and mince the garlic. Peel and small dice the carrots and onion. Small dice the celery.

Prepare the ingredients:
3 Fry the rosemary:

While the lentils continue to cook, in a large, high-sided pan (or pot), heat a thin layer of oil on medium until hot. Add the rosemary. Cook, stirring frequently, 30 seconds to 1 minute, or until crispy and fragrant. Using a slotted spoon or spatula, transfer the fried rosemary to a paper towel-lined plate, leaving the oil in the pan.

4 Make the sauce:

Once the lentils have cooked for about 10 minutes, heat the pan of reserved oil on medium-high until hot. Add the garlic, carrots, celery and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the cooked lentils, verjus and 1 cup of water; season with salt and pepper. Simmer, stirring occasionally, 10 to 12 minutes, or until thickened and saucy.

5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of the boiling water, stirring gently to separate the noodles. Cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain the cooked pasta thoroughly.

6 Finish & plate your dish:

Add the cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with the cheese and fried rosemary. Enjoy!

Finish & plate your dish: