Pasta with Lentil Bolognese
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Ingredients
- 1/4 cup water
- 1 onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 4 garlic cloves, minced
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- 2 tablespoons tomato paste
- 28-ounce canned tomatoes, can be whole or diced
- 1 cup green or brown lentils
- 1 1/2 cups water
- ¾ teaspoon Kosher salt or sea salt and freshly ground black pepper, to taste
- Cooked whole grain or bean spaghetti pasta
- Fresh basil, chopped, and grated Parmesan cheese (optional)
Method
- Rinse lentils, remove any debris, and set aside.
- Heat water in a large pot over medium heat. Add onion, carrot, celery & garlic, lower heat, cover, and cook for 5-10 minutes until vegetables soften, stirring occasionally.
- Increase to medium heat, add tomato paste, oregano and thyme, and cook, stirring, for 1-2 minutes.
- Add tomatoes, break up with a wooden spoon if whole, and cook for 1-2 minutes, scraping the bottom of the pan.
- Stir in lentils & 1½ cups water. Bring to a boil, then reduce heat to low. Add salt & pepper, cover, and simmer until lentils are tender, about 30-60 minutes depending on the lentils.
- If the sauce gets too dry, add more water as needed.
- Cook pasta according to package directions.
- Serve lentils over pasta and top with fresh basil & Parmesan cheese, if desired.
- SERVING SIZE:
- 4
- PREPERATION TIME:
- 1.5 - 2 hrs
- RECIPE FEATURES:
- Vegetarian, Vegan Optional
Nutritional Information
Calories: 283
Fat: 3.7g
Carbohydrate: 59.6g
Protein: 15.1g
Sodium: 1019mg
Sugars: 3.1g
