Lentil Bolognese

This bolognese is spicy, sweet, packed with protein, and so easy to make!

Bolognese is a great, unique way to satisfy those spaghetti cravings! It has more texture and a wider range of flavors than just pasta sauce alone, and you can easily make it your own. This recipe uses lentils instead of ground beef which adds a huge amount of protein and a soft, firm texture to every bite. And it only takes about 25 minutes to make!

Ingredients:

• 16 oz pasta
• 1 jar of your favorite pasta sauce
• 14 oz can fire-roasted diced tomatoes
• 1 cup water
• 1 cup low-sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1 cup red lentils
• 1 cup white mushrooms, minced
• 3 garlic cloves, minced
• 1 small yellow onion, minced
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Method:

• Cook the pasta according to the instructions on the box.
• Heat the oil in a large saute pan. Add the onions and mushrooms, saute for 3-4 minutes. Add the garlic and cook for another minute.
• Add the lentils, vegetable stock, pasta sauce, diced tomatoes, water, white wine vinegar, and spices. Cook for 25-30 minutes over low-medium heat or until the lentils are cooked to your liking, stirring frequently. Taste and adjust seasonings as needed.

• Serve with the cooked pasta, top with vegan parmesan or more red pepper flakes. Enjoy & share!

Lentil Bolognese

This is my favorite bolognese! The lentils provide the perfect texture, and the flavors are always delicious and easily customizable to whatever I'm craving!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 8

Calories 349 kcal

Ingredients

  

1x2x3x

• 16 oz pasta
• 25 oz pasta sauce
• 14 oz fire roasted diced tomatoes
• 1 cup water
• 1 cup low sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1 cup red lentils
• 1 cup white mushrooms minced
• 3 cloves garlic minced
• 1 small yellow onion minced
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Cook the pasta according to the instructions on the box.
• Heat the oil in a large saute pan. Add the onions and mushrooms, saute for 3-4 minutes. Add the garlic and cook for another minute.
• Add the lentils, vegetable stock, pasta sauce, diced tomatoes, water, white wine vinegar, and spices. Cook for 25-30 minutes over low-medium heat or until the lentils are cooked to your liking, stirring frequently. Taste and adjust seasonings as needed.
• Serve with the cooked pasta, top with vegan parmesan or more red pepper flakes. Enjoy & share!

Nutrition

Calories: 349kcalCarbohydrates: 65gProtein: 15gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 579mgPotassium: 667mgFiber: 11gSugar: 7gVitamin A: 633IUVitamin C: 9mgCalcium: 62mgIron: 4mg

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