Lentil Bolognese

A rich and satisfying meat-free bolognese made with lentils and crushed tomatoes, served over whole wheat spaghetti.

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Prep Time 10

Cook Time 40

Servings: 6

Course: Main Course

Calories: 340

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tbsp olive oil
1 large onion diced
3 carrots finely diced
3 celery stalks finely diced
4 garlic cloves minced
1 and 1/2 cups dry brown or green lentils rinsed
2 cans 800g total crushed tomatoes
2 tbsp tomato paste
2 cups vegetable broth
2 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
2 bay leaves
Salt and pepper to taste
450 g whole wheat spaghetti
Fresh basil and Parmesan for serving

Equipment

2 Pots

Method

Heat olive oil in a large pot over medium heat.
Saute onion, carrots, and celery for 8 to 10 minutes until softened.
Add garlic and cook for 1 minute.
Add lentils, crushed tomatoes, tomato paste, broth, oregano, basil, red pepper flakes, and bay leaves.
Bring to a boil, then reduce heat and simmer for 30 to 35 minutes until lentils are tender.
Meanwhile, cook pasta according to package directions.
Remove bay leaves from sauce. Season with salt and pepper.
Serve sauce over pasta, topped with fresh basil and Parmesan.

Nutrition

Calories: 340kcalCarbohydrates: 64gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 388mgPotassium: 373mgFiber: 2gSugar: 4gVitamin A: 5417IUVitamin C: 5mgCalcium: 66mgIron: 4mg

Notes

Storage: Sauce keeps for 5 days refrigerated or up to 3 months frozen.
Brain-health highlights: Fibre (lentils, whole wheat pasta), B vitamins, lycopene (tomatoes).

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