Pasta Lentil Bolognese
A hearty, plant-based twist on a classic! This high-protein, high-fiber Lentil Bolognese is perfect for fueling your body and satisfying your cravings. Delicious with whole wheat pasta, it's a simple, healthy meal ideal for muscle building or weight loss.
Preparation
1
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
2
Heat a large pot or deep pan over medium heat. Add the olive oil. Sauté the chopped onion, carrots, and celery for about 5-7 minutes until softened.
3
Add the minced garlic and dried oregano, cooking for another minute until fragrant.
4
Rinse the dry brown lentils thoroughly under cold water. Add the rinsed lentils, crushed tomatoes, and vegetable broth to the pot. Stir well.
5
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and cook for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6
While the bolognese simmers, cook the whole wheat pasta according to package instructions until al dente. Drain well.
7
Season the lentil bolognese with salt and black pepper to taste.
8
Serve the warm lentil bolognese generously over the cooked pasta.
Nutrational Values per serving
94
kcal
4g
protein
18g
carbs
1g
fat