Description
A hearty lentil bolognese sauce served over whole-wheat pasta.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can crushed tomatoes (14 oz)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 oz whole-wheat pasta
Instructions
- Rinse the lentils and set aside.
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and celery. Cook until softened.
- Add lentils, vegetable broth, crushed tomatoes, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Meanwhile, cook the whole-wheat pasta according to package instructions.
- Serve the lentil bolognese over the cooked pasta.
Notes
- Adjust seasoning to your taste.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Lentil Bolognese, Whole-Wheat Pasta, Vegan Pasta