Description
A heartwarming plant-based twist on traditional Bolognese, packed with protein, flavor, and comfort.
Ingredients
Scale
- 1 cup lentils (brown or green)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta of choice
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, celery, and bell pepper, allowing them to sauté until softened, about 5-7 minutes.
- Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Add enough water or broth to cover the lentils, and bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 25-30 minutes or until the lentils are tender.
- Meanwhile, cook the pasta according to package instructions.
- Serve the sauce generously over the cooked pasta and enjoy each delicious bite.
Notes
This sauce can be made ahead and stored in the fridge for up to a week or frozen for three months. Feel free to customize with different veggies or legumes based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg