Nourishing Lab's Lentil Bolognese
Enter.. deliciousness!
Forget the same old meat-and-tomato routine! NL’s Lentil Bolognese is a mix of textures and flavors, where meatless doesn’t mean flavorless. Imagine:
Lentils, plump and protein-packed, simmered in a fragrant mix of garlic, onions, and sun-kissed tomatoes. Each bite is nutrient-rich for your gut, thanks to the fiber-powered rice pasta and a veggie medley of carrots, celery, and mushrooms.
Rice pasta, light and fluffy, that swirls effortlessly with the sauce, and packs a punch with extra fiber, keeping you feeling satisfied and nourished.
Get creative! Customize the spices, toss in your favorite veggie, or add a dollop of creamy hummus for a touch of creaminess.
Beyond the deliciousness, this dish is a win-win:
Heart-healthy: Lentils and garlic are superstars for your heart, while the veggies bring a powerhouse of antioxidants.
Satiating: The protein-fiber combo in lentils and rice pasta keeps you feeling full and happy long after the last spoonful while also balancing your blood sugar levels for hours.
Easy to make, endlessly customizable: This bolognese is a weeknight staple. Throw everything in a pot, let it simmer, and voila! Dinner is served (and ready to be personalized with your own culinary flair).
So, ditch the takeout menus and dive into our Lentil Bolognese!
Bonus Tip: Sprinkle with fresh herbs for a fragrant finishing touch, or add a dollop of creamy cashew ricotta for an extra layer of yummy!
Lentil Bolognese
Recipe Type: Gluten Free, Wheat Free, Dairy Free, Sugar Free
Ingredients:
2 Tbsp. Olive Oil
½ cup Red Onion, diced
3 cloves Garlic, minced
¼ cup Celery, diced
¼ cup Carrot, diced
1.5 cups Diced Tomatoes
1 Tbsp. Tomato Paste
½ tsp. Dried Oregano
½ tsp. Dried Basil
1 tsp. Balsamic Vinegar
¾ cup Water or Broth
2 Tbsp. Fresh Basil
¾ cup Lentils
2 cups Rice Pasta
Instructions:
To prepare the bolognese, heat the olive oil in a pot over medium heat. Once hot, add the onion, carrot and celery to the pot. Stirring occasionally, saute for about 5-7 minutes, or until the onions have softened and carrots have begun to. Add the minced garlic and saute until fragrant, then add the diced tomato and water or broth.
Once the liquid comes to a boil, reduce the heat to a simmer and add the dried oregano and basil. Allow to cook covered for 20 minutes, stirring occasionally and breaking up the chunks of tomatoes periodically. Remove the lid and add the lentils, balsamic vinegar and half of the fresh basil.
Season with salt and pepper and give everything a stir. Cook for an additional 10 minutes covered over medium-low heat. Season to taste and stir in the rest of the basil. If the sauce has thickened too much, you can add a small amount of additional water or broth.
Prepare 2 cups of your favorite rice pasta according to the package instructions and strain the pasta, saving a tablespoon or so of the pasta water. Add the pasta water to the lentil bolognese and toss the pasta with the sauce.
