Sourdough pappardelle noodles with a red lentil TVP Bolognese

 

2 TB olive oil 

1 onion small diced 

2-4 cloves garlic smashed and minced

1 celery stalk small diced 

1 small carrot small diced

2 mushroom- used baby portabellas 

1 cup red wine 

2 tbsp tomato paste

1 tsp miso paste (can omit if you don’t have it)

4 oz dried red lentils 

4 oz TVP (textured vegetable protein, can omit)

15 oz canned peeled tomatoes (place into a blender and liquify 

1 cup of water 

2 tsp oregano or any herb you’d like to use 

salt and pepper to taste

In a pot or desired pan, add the oil and heat it up for a few minutes. 

Add the celery, onion, garlic, carrots, mushrooms and sauté for a few minutes to develop the flavor/caramelize a bit. 

Next deglaze the pan with the wine, add in the tomato paste and miso and a little water to help loosen. 

Next add the lentils & TVP, give a good stir. 

Add the tomato liquid and water and herb. 

Let it simmer at least 20 minutes to cook the lentils.

Once the lentils are cooked thru adjust salt and pepper and the sauce should be ready to serve. 

Right before I add the pasta to the sauce I am going to add in some kale for needed greens

I am using some sourdough pasta dough that I keep in the freezer. 

I boiled the pasta till almost done then added the pasta into the sauce and cooked for a few minutes. 

Topped with pecorino 

Hubby approved