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A hearty tomato sauce with lentils, finely chopped walnuts and mushrooms, served over whole-wheat pasta.

6 cups sauce | Serves 6 | Prep: 20 minutes | Cook: 40 minutes

Ingredients

Bolognese Sauce

• 1 cup dry brown or green lentils (about 190 g), rinsed and picked over
• 4 cups water, for cooking lentils
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 8 oz mushrooms, finely chopped
• 3 garlic cloves, minced
• 3/4 cup walnuts (about 85 g), finely chopped
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes, preferably no salt added
• 1 cup lower-sodium vegetable broth, plus more as needed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 1 tablespoon balsamic vinegar

For Serving

• 12 oz dry whole-wheat pasta
• 1/4 cup chopped fresh basil or parsley
• Finely grated Parmesan, optional

Directions

1. Place lentils and 4 cups water in a saucepan. Bring to a boil, reduce to a gentle simmer and cook 20–25 minutes, until tender but holding their shape. Older lentils may take longer. Drain well. Do not use red lentils for this texture.
2. While lentils cook, heat olive oil in a wide saucepan over medium heat. Add onion, carrot and celery. Cook 7–8 minutes, stirring, until softened. Add mushrooms and cook 6–8 minutes, until their moisture largely evaporates.
3. Add garlic and walnuts. Cook 1–2 minutes, stirring. Add tomato paste and cook another 2 minutes, stirring so it does not scorch.
4. Add crushed tomatoes, broth, cooked lentils, oregano, thyme, salt and pepper. Simmer uncovered over low heat for 15–20 minutes, stirring occasionally. Add a little broth if too thick. Stir in balsamic vinegar and adjust seasoning.
5. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Toss pasta with some of the sauce, adding a little pasta water if needed. Divide among six bowls, spoon remaining sauce over and finish with herbs and optional Parmesan.

Tender pumpkin pancakes made with whole oats, topped with warm berries for a comforting fall breakfast.

12 pancakes | Serves 4 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

Pancakes

• 1 1/2 cups old-fashioned rolled oats (about 150 g)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 3/4 cup plain pumpkin purée (about 180 g), not pie filling
• 2 large eggs
• 1/2 cup milk, plus 2–4 tablespoons as needed
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon neutral oil, for the skillet

Warm Berry Compote

• 3 cups frozen mixed berries (about 420 g)
• 2 tablespoons water
• 1 tablespoon maple syrup, optional
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

Optional Topping

• 1/2 cup plain Greek yogurt, divided among servings

Directions

1. Blend oats into a fine flour. Whisk with baking powder, cinnamon, ginger and salt.
2. Whisk pumpkin, eggs, 1/2 cup milk, maple syrup and vanilla in a separate bowl. Stir into the dry ingredients. Rest 5–10 minutes. Add milk 1 tablespoon at a time if needed; batter should be thick but scoopable.
3. Combine berries, water and optional maple syrup in a saucepan. Bring to a simmer and cook 6–8 minutes, stirring, until berries soften. Stir in the cornstarch slurry and simmer 1–2 minutes, until lightly thickened. Keep warm.
4. Heat a nonstick skillet over medium-low heat and brush lightly with oil. Use a scant 1/4 cup batter per pancake; spread to about 3 1/2 inches wide. Cook 3–4 minutes, until edges set and the underside is golden. Flip and cook 2–3 minutes more, until the center is set. Reduce heat if browning too quickly.
5. Serve three pancakes per person with warm compote and optional yogurt.