Description
This hearty, savory Lentil Bolognese is a great vegetarian meal that doesn’t sacrifice comfort. It’s also high in protein and fiber!
Yield: 8servings | Serving Size: 11/2 cups
Ingredients
1tablespoonolive oil
1yellow onion, diced
2medium carrots, diced (1 cup)
8ounce package baby bella mushrooms, diced
1tablespoonkosher salt
6ounce can tomato paste
3clovesgarlic, minced
½cupred wine, optional
15-ouncecan crushed or diced tomatoes, I swear by Tuttoroso
3cupsvegetable broth
1cupbrown, green, or split red lentils
1 ½teaspoonsItalian seasoning or dried oregano
1poundhigh protein pasta, such as Barilla or gluten-free pasta
fresh basil, optional for garnish
Grated Parmesan cheese, substitute nutritional yeast for vegan
Instructions
In a large pot, warm the oil over medium heat.
- Add the onion, carrots, mushrooms, and salt. Stir to coat with oil and sauté for about 8 to 10 minutes, until the onion is translucent and the mushrooms start to cook down.
- Add the tomato paste and garlic to the pot. Stir thoroughly and cook for about 5 minutes, stirring, or until the tomato paste is a deeper red and starting to smell more toasty.
- If using, use the red wine to deglaze the pot. Cook for another minute or two until the liquid cooks out.
- Pour in the tomatoes, broth, lentils, and Italian seasoning. Increase the heat to medium-high, stirring occasionally, until the liquid is just below a boil.
- Reduce the heat to medium-low, keeping the liquid at an active simmer, cover and cook for 35 to 40 minutes, stirring occassionally or until the lentils are tender.
- Bring a pot of salted water to a boil, when the sauce is almost ready cook the pasta according to package directions, for al dente. Drain and stir in the cooked pasta into the sauce, divide into bowls and top each bowl with grated Parmesan or nutritional yeast and fresh basil.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 358kcal, Carbohydrates: 69g, Protein: 19.5g, Fat: 3g, Sodium: 748mg, Fiber: 10g, Sugar: 11g
