Lentil Spaghetti Bolognese I Made It

Lentil Spaghetti Bolognese

pointsevenout 13 years ago
Recipe by Angelarmck: Lentil Spaghetti Bolognese/saved
Recipe has problems!
Destructions didn't say what size can of tomatoes to use. I opted for the 15oz. size.
Destructions didn't say what kind of tomatoes to use. I opted for tomato sauce since the lentils need all the juice they can get.
Destructions didn't say the amount of spaghetti to use. I opted for 16oz.
Destructions didn't say what kind of cheese to use, but I guess that's personal preference. I opted for Parmesan and Mozzarella.
Lentils still weren't done after half an hour of simmering.
Looked at Lentils package. It says to simmer in 2 1/2 cups water until doubled in bulk. The tomato sauce just didn't have enough water for the lentils to adsorb.
I used half a cup of wine to saute the lentils, like you would do making that fancy stir fried rice. Then added an additional half cup wine to the tomato sauce while simmering in place of the water.
Sauteed up the 'shrooms first thing and set them aside to be added to the sauce in the last couple minutes of simmer so the 'shrooms would not get rubbery being simmered for a half hour.
Used better than bouillon beef base just because I had it.
Tasting the sauce simmering along the way I decided that the sauce taste way too much like tomato with lack of depth. Added one Tablespoon of Italian Seasoning. It's a blend of several herbs. That helped the sauce along.

After all that, the dish turned out very tasty but with crunchy lentils.
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otterpond 13 years ago said:

Thanks for giving that a test run before I did. Sounds like it is best to make lentils separately then the next day use them in this sauce. Most likely how the recipe was born. With the laid back nature if the instructions I'm guessing this was a "little of this little of that" recipe. Glad it turned out well for you.

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chuckieb 13 years ago said:

It does look good.

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pointsevenout 13 years ago said:

I'm thinking either to boil the lentils separately or make them like that creamy medium grain rice dish. Feed it a ladle of broth at a time while simmering to adsorb the liquid, until doubled in bulk or tender to your satisfaction.

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