Lentil Bolognese

Lunch / Dinner

Lentil Bolognese

You won’t even miss the meat in this healthier, lentil-based version of pasta Bolognese.

Makes

(4 servings) 4 cups

Total Time

Print Recipe

Share Recipe

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, 810 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, 4550 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.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!