When I think about creating a delicious meal, I always consider the sides. Napolina Lentil Bolognese is versatile and pairs perfectly with a light salad or some fresh, crusty bread. A simple arugula salad drizzled with lemon vinaigrette complements the richness of the bolognese. Alternatively, garlic bread can add a delightful crunch, perfect for scooping up that hearty sauce.
As a registered dietitian and food enthusiast, I focus on sharing recipes that are both nutritious and satisfying. The Napolina Lentil Bolognese is an excellent choice for many reasons. It’s not just about being hearty and flavorful; this dish is a complete package in terms of nutrition.
Lentils are a fantastic source of plant-based protein, fiber, and essential nutrients. Creating a dish like this allows you to indulge without the guilt. I want to share with you why I enjoy making this meal, how it incorporates wholesome ingredients, and the joy it brings to the dinner table.
Let’s get to the good part: the ingredients. Each one plays a critical role in building layers of flavor. You’ve got the rich olive oil that serves as the foundation, the garlic and onions that provide a savory base, and, of course, the lentils—the star of the show.
Ingredients List
Here’s what you need to create this scrumptious Lentil Bolognese:
- 500g Napolina Spaghetti
- 2 tablespoons Napolina Extra Virgin Olive Oil
- 2 onions, finely diced
- 2 carrots, small diced
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 2 cans (400g each) of Cooked Green Lentils
- 1 can (400g) of Tomato Chopped with Italian Herbs
- 1 can (400g) of Tomato Chopped with Roasted Garlic
- 4 tablespoons Napolina Rich Tomato Paste
- 1 bay leaf
- Parmesan cheese or a vegetarian hard cheese, for garnish
- Sea salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
How to Make Napolina Lentil Bolognese
Step 1: Prep Your Ingredients
Before diving into cooking, I like to lay everything out. It makes the process smoother and more enjoyable. Dice your onions, carrots, and celery finely. This mix, known as a mirepoix, is the aromatic base of many dishes. Mince the garlic until it’s a paste-like consistency. Open the canned lentils, tomatoes, and tomato paste to have them ready.
Step 2: Start Cooking the Aromatics
In a large skillet, heat the 2 tablespoons of Napolina Extra Virgin Olive Oil over medium heat. Once hot, add your diced onions, stirring frequently until they start to soften. This usually takes about 5 minutes. Next, toss in the carrots and celery. Sauté everything together. Let them cook until they are tender. The colors begin to deepen, and your kitchen will fill with an encouraging aroma.
Step 3: Add the Garlic
Here’s where it really starts smelling delightful! Stir in the minced garlic and cook for about 1 minute. Be careful not to let it burn; burnt garlic can be bitter. The garlic infuses into the oil and aromatics, creating a rich base for the bolognese.
Step 4: Incorporate the Lentils and Tomatoes
Next, grab your cooked green lentils and add them to the pan. Stir it all together. Then you can add the cans of chopped tomatoes with Italian herbs and roasted garlic. The contrasting textures and robust flavors create a delicious mingling.
Step 5: Tomato Paste and Seasoning
Now it’s time for the 4 tablespoons of rich tomato paste. Mix this well into the sauce. It thickens the bolognese and amplifies the tomato flavor. Season generously with sea salt, black pepper, and dried oregano. This step is crucial. Taste as you go along; it’s about getting the flavors just right.
Step 6: Let it Simmer
Add the bay leaf, and stir in 1 teaspoon of balsamic vinegar. This tiny touch elevates the flavor and can be the difference between good and great. Let it all simmer for about 20-25 minutes. You want the sauce to thicken while the flavors meld together. Keep an eye on it, and stir occasionally.
Step 7: Cook Your Spaghetti
While the bolognese simmers, bring a large pot of salted water to a boil. Cook your Napolina spaghetti according to the package instructions. Once al dente, reserve a cup of pasta water, then drain the rest. This step is vital; that reserved water can help adjust the bolognese sauce if needed later.
Step 8: Combine Spaghetti and Bolognese
Take your skillet off the heat once the sauce is ready. Toss the drained spaghetti into the bolognese. Mix well until all the noodles are coated. If the sauce feels too thick, mix in a bit of the reserved pasta water to achieve your desired consistency.
Step 9: Serve It Up
Now, plate your dish. Garnish with Parmesan cheese or a vegetarian alternative. A sprinkle of fresh parsley, if you have it, adds a colorful touch.
Recipe Notes
- Napolina Spaghetti: A high-quality pasta variety that cooks evenly. Its shape holds sauce well, making each bite flavorful.
- Extra Virgin Olive Oil: Opt for a quality oil. It adds more than just flavor; it offers health benefits like healthy fats.
- Lentils: They help to create a filling dish without meat. Not only are they protein-rich, but they’re also low in fat and packed with fiber.
- Tomatoes: Using canned tomatoes ensures you have the taste of summer all year round. They’re easy to use and minimize prep.
- Balsamic Vinegar: This adds a tangy depth to the dish without overpowering it. Balance is essential in cooking.
- Bay Leaf: Remove it before serving. It can be tough and isn’t meant to be eaten.
Recipe Variations
If you want to mix things up, consider these variations:
- Vegetable Add-Ins: Spinach or kale can be folded in during the last few minutes of cooking.
- Different Legumes: Instead of green lentils, try chickpeas or black beans.
- Spices: Add a pinch of red pepper flakes for heat or smoked paprika for a smoky undertone.
- Noodle Swap: Use zucchini noodles or gluten-free pasta for a different texture and dietary needs.
Napolina Lentil Bolognese Recipe
Equipment
- Large skillet
- Large pot
Ingredients
- 500 g Napolina Spaghetti
- 2 tablespoons Napolina Extra Virgin Olive Oil
- 2 onions finely diced
- 2 carrots small diced
- 2 celery stalks finely chopped
- 3 garlic cloves minced
- 2 cans 400g each of Cooked Green Lentils
- 1 can 400g of Tomato Chopped with Italian Herbs
- 1 can 400g of Tomato Chopped with Roasted Garlic
- 4 tablespoons Napolina Rich Tomato Paste
- 1 bay leaf
- Parmesan cheese or a vegetarian hard cheese for garnish
- Sea salt
- Freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
Instructions
- Before diving into cooking, I like to lay everything out. It makes the process smoother and more enjoyable. Dice your onions, carrots, and celery finely. This mix, known as a mirepoix, is the aromatic base of many dishes. Mince the garlic until it’s a paste-like consistency. Open the canned lentils, tomatoes, and tomato paste to have them ready.
- In a large skillet, heat the 2 tablespoons of Napolina Extra Virgin Olive Oil over medium heat. Once hot, add your diced onions, stirring frequently until they start to soften. This usually takes about 5 minutes. Next, toss in the carrots and celery. Sauté everything together. Let them cook until they are tender. The colors begin to deepen, and your kitchen will fill with an encouraging aroma.
- Here’s where it really starts smelling delightful! Stir in the minced garlic and cook for about 1 minute. Be careful not to let it burn; burnt garlic can be bitter. The garlic infuses into the oil and aromatics, creating a rich base for the bolognese.
- Next, grab your cooked green lentils and add them to the pan. Stir it all together. Then you can add the cans of chopped tomatoes with Italian herbs and roasted garlic. The contrasting textures and robust flavors create a delicious mingling.
- Now it’s time for the 4 tablespoons of rich tomato paste. Mix this well into the sauce. It thickens the bolognese and amplifies the tomato flavor. Season generously with sea salt, black pepper, and dried oregano. This step is crucial. Taste as you go along; it’s about getting the flavors just right.
- Add the bay leaf, and stir in 1 teaspoon of balsamic vinegar. This tiny touch elevates the flavor and can be the difference between good and great. Let it all simmer for about 20-25 minutes. You want the sauce to thicken while the flavors meld together. Keep an eye on it, and stir occasionally.
- While the bolognese simmers, bring a large pot of salted water to a boil. Cook your Napolina spaghetti according to the package instructions. Once al dente, reserve a cup of pasta water, then drain the rest. This step is vital; that reserved water can help adjust the bolognese sauce if needed later.
- Take your skillet off the heat once the sauce is ready. Toss the drained spaghetti into the bolognese. Mix well until all the noodles are coated. If the sauce feels too thick, mix in a bit of the reserved pasta water to achieve your desired consistency.
- Now, plate your dish. Garnish with Parmesan cheese or a vegetarian alternative. A sprinkle of fresh parsley, if you have it, adds a colorful touch.
Notes
- Napolina Spaghetti: A high-quality pasta variety that cooks evenly. Its shape holds sauce well, making each bite flavorful.
- Extra Virgin Olive Oil: Opt for a quality oil. It adds more than just flavor; it offers health benefits like healthy fats.
- Lentils: They help to create a filling dish without meat. Not only are they protein-rich, but they’re also low in fat and packed with fiber.
- Tomatoes: Using canned tomatoes ensures you have the taste of summer all year round. They’re easy to use and minimize prep.
- Balsamic Vinegar: This adds a tangy depth to the dish without overpowering it. Balance is essential in cooking.
- Bay Leaf: Remove it before serving. It can be tough and isn’t meant to be eaten.
Nutrition
Frequently Asked Questions
1. Can I make Napolina Lentil Bolognese ahead of time?
Absolutely! This dish tastes even better the next day. Store it in the fridge for up to three days and reheat when you’re ready to serve.
2. How do I store leftovers?
Let the bolognese cool completely before transferring it to airtight containers. It can be stored in the fridge or frozen for longer shelf life.
3. Can I use dried lentils instead of canned?
Yes, but you’ll need to cook them first. Dried lentils take longer to prepare and require more liquid. Consider adding more vegetable broth to your sauce.
4. What if I don’t have all the ingredients on hand?
Substitutions can often work well. If you lack a specific vegetable, just use what you have. The beauty of a bolognese is in its adaptability.
5. Is this recipe suitable for vegans?
Yes! As it stands, it’s vegan, just skip the cheese on top.
6. What sides go well with this meal?
Pair with a green salad, garlic bread, or even roasted vegetables. The options are as diverse as your cravings.
Conclusion
Creating a plate of Napolina Lentil Bolognese is more than just making dinner; it’s about crafting a home-cooked meal that nourishes and comforts. This recipe showcases how simple ingredients lead to a fantastic outcome. Each bite is a testament to the balance of flavors and textures. I hope you’ll take the time to make this dish in your kitchen and gather your loved ones around the table. Happy cooking!
