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Pasta with Lentil Bolognese

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This is an easy, vegan dish that comes together in 30 minutes. Its healthy, full of fiber and protein and is full of vegetable. This healthy lentil bolognese is perfect for a “meatless Monday” or your next pasta night. A crowd-pleaser and a great introduction to plant-based eating! This recipe also includes an optional gremolata topping. 

Ingredients

Scale

Lentil Bolognese

  • 2 tablespoon olive oil
  • 1 small onion or 1/2 large onion (yields 1 cup chopped onion)
  • 4 garlic cloves, minced
  • 4 ounces mushrooms (cremini or baby portobellos), chopped 
  • 3 carrots shredded or chopped (yields 1 cup chopped onion) 
  • 2 stalks of celery chopped
  • 1/2 chopped or grated zucchini
  • 32 ounces of canned, puréed or crushed tomatoes (I like Muir Glen or 365 brand)
  • 3/4 cup red lentils (optional: pre-soak for 30 minutes)
  • 1/2 teaspoon salt
  • 1/2 cup water 

Gremolata

  • 2 garlic cloves
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/4 teaspoon sea salt

Instructions

Lentil Bolognese

  • Heat olive oil over medium heat. Add onion, carrot and celery. Sauté for 2-3 minutes, stirring frequently (do not brown) until vegetables soften. 
  • Add zucchini, mushrooms, garlic and a pinch of salt. Cook for about 3 minute more.
  • Add tomato sauce, lentils and stir to coat. Add water.
  • Bring mixture to a simmer and then reduce heat to low/medium low and cook for about 20 minutes. Add a little more water (1/4 cup at a time) if the sauce cooks too quickly and gets too thick. 
  • After sauce is done, add more salt to taste. Add a pinch of red pepper for heat. 
  • Serve over your favorite noodle.

Gremolata

  • On a cutting board, chop up basil, parsley, garlic until fine. Sprinkle salt on mixture and chop together. Option to add as additional topping. 

Notes

  • For some extra flavor serve with “cashew parmesan”
  • Presoaking the red lentils is optional but does help reduce the cooking time slightly. 
  • Once the sauce is ready, you have to option to use an immersion blender to make the sauce into a smoother texture.

Nutrition

Find it online: https://eatbeautifullyblog.com/pasta-with-lentil-bolognese-gluten-free-and-30-minutes/