November

And you thought Bolognese sauce meant meat! In fact, it usually does. But this vegan-yet-hearty dish alla Bolognese capitalizes on the meaty goodness of our colorful mix of green lentils, split baby garbanzo beans, French green lentils and black beluga lentils to yield a tasty, satisfying— and completely animal-byproduct free—dish for all the senses.

Ingredients

Yield: 5 servings

Directions

  1. In separate oven-safe vessels for the broccoli, cauliflower, mushroom and corn cobs, drizzle 1 T. oil over each vegetable. Roast at 375°F until tender, approximately 4 minutes. 
  2. Remove the corn kernels from their cobs and reserve the vegetables warm.
  3. In a large pot over medium-low heat, heat the remaining oil. Cook the onion, carrot, celery and garlic until soft and golden, approximately 10 minutes.
  4. Increase the heat to medium-high and stir in the tomato paste. Cook to thicken the mixture slightly, approximately 3 minutes.
  5. Stir in the diced tomato with juice and tomato sauce. Continue to cook, uncovered, scraping any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
  6. Pour in the stock and stir in InHarvest Black Forest Blend. Bring to a boil and reduce the heat to simmer. Let cook for 30 minutes to 1 hour, uncovered, until the lentils are tender. (If the lentils begin to dry out, add more stock a little at a time as needed.) 
  7. Reduce the heat to low and add the roasted vegetables. Toss the mixture with the herbs and reserve warm for service.

Nutrition Facts
Per serving: 370 cal., 14 g pro., 55 g carb., 10 g fiber, 12 g fat (2 g sat. fat), 0 mg chol., 940 mg sod., 18 g sugar