Cypriot Inspired Lentil Bolognese with Gemelli
The flavours of this Cypriot-inspired Lentils Bolognese, is a savoury dish that effortlessly marries heartiness with nutrition. This vegetarian and vegan-friendly rendition seamlessly replaces traditional meat with the staple ingredient of the Cypriot cuisine – lentils. Their earthy and robust flavour, combined with the aromatic infusion of cinnamon, mint, and bay leaf, elevates this dish into a hearty soul food, making it a comforting and satisfying alternative for those seeking a meatless option.
This recipe is both flavourful and practical, that relies on pantry staples, ensuring a budget-friendly family meal without compromising on taste or nutritional value. The choice of Gemelli pasta, with its distinctive twisted shape, adds a touch of nostalgia reminiscent of traditional village pasta I use to enjoy as a child back home in Cyprus. This twist in pasta form not only complements the lentil Bolognese but also pays homage to the culinary simplicity that characterizes Cypriot cuisine.
This recipe transforms basic ingredients into a harmonious and flavourful dish. The blend of aromatic spices with the lentils, and the comforting Gemelli pasta together create a delicious and comforting experience that transcends cultural boundaries, offering a taste of the Mediterranean in every bite.
Cypriot Inspired Lentil Bolognese with Gemelli
Materials
- 1 cup dried brown lentils
- 1/4 cup extra-virgin olive oil
- 1 cup finely chopped cooking onion about 1 medium onion
- 1 cup 1/4 inch diced carrot about 1 large carrot, scrubbed and skin on
- 1 cup 1/4 inch diced celery with leaves about 2 celery stalks with leaves
- 2 large garlic cloves finely minced
- 1 tbsp dried mint
- 1/2 tsp dried chillies optional
- 1 vegetable bouillon cube or 1 tbsp vegetable bouillon paste
- 2 tbsps tomato paste
- 1/2 cup dry white wine
- 1 398 mL can of cherry tomatoes
- 1 680 mL jar of passata
- 1 cup water
- 1 1/2 inch cinnamon stick
- 1 bay leaf
- 1 tsp sea salt
- Gemelli or your favourite pasta
- Finely grated halloumi cheese for garnish
Instructions
- Place dried lentils in a large bowl and cover with cold water and set aside.
- Heat oil in a medium pot over medium heat. Add onions, carrots, celery and leaves, sauté for 5-6 minutes, stirring occasionally until vegetables are slightly soft. Add in garlic, mint and chillies and sauté for an additional 30 seconds until aromatic.
- Add in bouillon and stir until melted. Stir in tomato paste and cook for 1 minute. Add in wine and cook until absorbed.
- Remove any debris from lentils and drain. Add them to the pot and stir well to incorporate them in the vegetable mixture.
- Add in remaining ingredients to the pot except for the gemelli.
- Bring the sauce up to a boil and reduce heat to a low simmer. Let sauce simmer for 1-1/2 hours until thick and lentils are tender. Stir occasionally and add an additional 1/2 cup water if the sauce is too thick and lentils need to cook a bit longer.
- When sauce is ready, cook pasta al dente as per package directions.
- Drain pasta, serve with sauce and garnish with halloumi cheese.
