Smoky Lentil Walnut Bolognese With Crispy Roast Potatoes Rebel Recipes

Instructions

1. Rinse the lentils under cold water and drain. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low and let simmer for about 20-25 minutes, until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

2. In a large skillet, heat some olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add in the minced garlic and cook for another minute until fragrant.

3. Stir in the diced red bell pepper and chopped carrot, and cook for about 5-7 minutes until the vegetables are tender.

4. Add the smoked paprika, cumin, and dried oregano to the skillet, stirring well to coat the vegetables in the aromatic spices.

5. Pour in the can of crushed tomatoes and mix everything together. Let the sauce simmer for about 10-15 minutes to allow the flavors to meld.

6. Add the cooked lentils and chopped walnuts to the skillet, stirring to combine everything evenly. Season with salt and pepper to taste.

7. While the Bolognese simmers, prepare the crispy roast potatoes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

8. Wash and scrub the potatoes, then cut them into bite-sized pieces. Toss the potatoes with olive oil, salt, and any additional herbs or spices you like.

9. Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for about 30-35 minutes, flipping halfway through, until the potatoes are golden and crispy.

10. Serve the Smoky Lentil Walnut Bolognese over a bed of pasta or steamed greens, alongside a generous serving of crispy roast potatoes. Garnish with fresh parsley for a pop of color and freshness.