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The concept of “the protein flip” means shifting red meat to a supporting role, and blending animal and plant proteins to create more sustainable--and equally, if not more, delicious--menu options. Chef Rebecca Peizer from The Culinary Institute of America shows us “the protein flip” in action with this Lentil Bolognese. The beef and pancetta traditionally used in this recipe have been extended with the addition of lentils, the plant-based protein star of the dish.
1 1/2 oz (42 mL) canola oil
1/4 cup (60 mL) pancetta or prosciutto, minced
1 onion, medium diced
1/2 cup (125 mL) celery stalk, with leaves, minced
1/2 cup (125 mL) carrot, small minced
2 garlic cloves, minced
1/2 cup (125 mL) beef or pork, ground
1/2 cup (125 mL) Italian sausage, sweet
1 cup (250 mL) dry whole green lentils
4 oz (114 mL) dry red wine
12 oz (341 mL) chicken or beef stock
1 pint milk
3 tomatoes, canned, drained, chopped
1/4 cup (60 mL) basil, chiffonade
1 tsp (5 mL) oregano, minced
as needed, salt
as needed, ground black pepper
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.