Lentil Bolognese

 

Lentil Bolognese

Ingredients:

• 1 pound dried brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/4 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1/2 pound dried pasta (e.g., spaghetti, penne)
• Grated Parmesan cheese, for serving

Instructions:

1. Cook lentils: In a large pot, bring 4 cups of water to a boil. Add lentils and simmer for 20-25 minutes, or until tender. Drain and set aside.
2. Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, and cook until softened.
3. Add sauce: Stir in crushed tomatoes, vegetable broth, red wine, tomato paste, oregano, and basil. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
4. Add lentils: Stir lentils into the sauce and simmer for a few minutes to combine flavours.
5. Cook pasta: Cook pasta according to package instructions. Drain and add to the lentil bolognese.
6. Serve: Serve immediately with grated Parmesan cheese.

Nutrition Information (per serving):

• Calories: 350-400
• Protein: 20-25g
• Fat: 10-15g
• Carbohydrates: 40-50g
• Fiber: 10-12g

Tips:

• Lentils: Brown lentils are a good choice for this recipe, but you can also use other types of lentils, such as red lentils or green lentils.
• Vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
• Wine: If you don't have red wine, you can substitute with vegetable broth or water.
• Pasta: Choose your favourite type of pasta to serve with the lentil bolognese.
• Leftovers: Leftover lentil bolognese can be stored in an airtight container in the refrigerator for up to 3 days.