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!
Ingredients
- 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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