Red Lentil Turkey Bolognese Sauce by Foodie’s Chef Laura Brennan

Name: Red Lentil Turkey Bolognese Sauce by Foodie’s Chef Laura Brennan
Ingredients: 7-8 ounces whole shallots, skin on; 1 stalk celery; 10-ounce package cremini (brown) mushrooms; 2-3 tablespoons olive oil, plus more as needed; 1 tablespoon finely minced garlic (from 3-5 whole peeled cloves of garlic); Optional: 2 ounces cooked, chopped bacon (cooked from 4 ounces raw bacon); 1-pound ground turkey (dark meat ground turkey preferred); 8-ounces red lentils; ½ cup dry white wine; 2 tablespoons tomato paste; 2 cans tomato puree (28 ounces each); 2 ‘tomato cans’ cold water (or chicken stock), plus more as needed; Kosher salt; Fresh ground black pepper; ½ teaspoon dried thyme; ¾ teaspoon caraway seeds, chopped finely; 2 teaspoons ground cumin seed; 1 teaspoon ground coriander seed; ¼- ½ teaspoon cayenne pepper; 1 tablespoon honey, plus more to taste, if desired; 1 pound of your favorite imported, durum wheat pasta; 1-cup grated, parmesan cheese; 3-4 tablespoons chopped fresh parsley (from ½ bunch Italian parsley leaves)

foodiesmarkets.com

Winter is not quite over……. sigh. So, there’s still time for one more Bolognese sauce. This one’s a bit lighter, using ground turkey and red lentils in lieu of the usual suspects. There’s...

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