This thick and hearty vegetarian Lentil Bolognese is not only delicious, but incredibly satisfying. While it doesn’t taste the same as a traditional meat-based bolognese, the unique flavor is wonderful in itself. And with all the fiber and protein this dish delivers, it packs quite a nutritional punch. The sauce is definitely not lightweight…it’s rich and abundant, and does a great job of satisfying your hunger. It’s well worth the 10 Smart Points per serving, as you’ll be full for quite a while. Serve with a light salad or your favorite roasted veggies for a complete meal.
Lentil Bolognese Recipe
- 1 cup dried lentils - (I used green lentils, but red will work too)
- 1 cup water
- 12oz whole wheat pasta - uncooked
- 1 15oz can diced tomatoes
- 1 15oz can tomato sauce
- 2 tbsp tomato paste
- 2 carrots - finely chopped
- 1 onion - finely chopped
- 2 stalks celery - finely chopped
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 tbsp olive oil
- 6 cloves of garlic - minced
- Salt and pepper to taste
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium high heat. Add in the onions, celery, and carrots, and cook until slightly tender, about 5 minutes. Add in the garlic, and cook for another minute.
- Now stir in the diced tomatoes, tomato sauce, tomato paste, oregano, basil, and parsley. Cook for about 3 minutes, or until the sauce starts to bubble.
- Then stir in the water and lentils, and cook until the lentils become soft, about 20 minutes. Make sure to stir periodically .
- Serve over warm pasta.