Lunch / Dinner
Lentil Bolognese
You won’t even miss the meat in this healthier, lentil-based version of pasta Bolognese.
Ingredients
Instructions
Heat oil in a skillet over medium. Add mushrooms, onion, celery, carrot, garlic, Italian seasoning, and pepper flakes; sweat, partially covered, until softened and fragrant, 8–10 minutes.
Stir in tomato paste; cook 1–2 minutes. Deglaze skillet with wine, scraping up any brown bits; cook until evaporated. Stir in broth, tomatoes, and lentils; simmer, partially covered, until lentils are tender, 45–50 minutes, stirring occasionally.
Meanwhile, cook orecchiette in a pot of boiling salted water according to package directions; drain.
Stir cream and vinegar into bolognese; season with salt.
Serve bolognese over orecchiette; top with parsley and Parmesan.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 491
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 17mg 5%
Sodium 257mg 10%
Carbs 72g 24%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.