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.

Go to Recipe: www.CIAprochef.com/lentils/LentilBolognese

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