Today we're making lentil bolognese thanks to our friends at Blue Apron!
Fettuccine | 6 Ounce | |
French green lentils | 3/4 Cup (12 tbs) | |
Garlic | 3 Clove (15 gm) | |
Carrots | 2 | |
Celery stalks | 2 | |
Yellow onion | 1 | |
Rosemary sprigs | 3 | |
Butter | 2 Tablespoon | |
Tomato paste | 2 Tablespoon | |
Grated parmesan cheese | 1/4 Cup (4 tbs) | |
Verjus | 1/4 Cup (4 tbs) | |
Oil | 1 Tablespoon | |
Water | 2 Liter , divided (1 liter for boiling the lentils and 1 liter for boiling the pasta, plus 1 cup extra for the lentils and vegetable cooking mixture) | |
Salt | To Taste | |
Freshly ground black pepper | To Taste |
Please watch the video for directions!