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Easy Lentil Bolognese

Updated: Sep 2, 2020

Our bolognese recipe is comforting, filling, flavored packed, and so easy to create. Easy lentil bolognese has been my favorite lunch this week and I often make this recipe in large batches to freeze for those days we all don't feel like cooking!

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Print the recipe here:

Easy Lentil Bolognese
Download PDF • 85KB

Easy Lentil Bolognese 
By: The Jaroudi Family

2 cups cooked green or brown lentils
2 cup chopped carrots
1cup diced celery 
1 medium red onion chopped
2 (14.5 – 15 oz) cans diced tomatoes
2 tbsp tomato paste
2 tbsp Italian seasoning
1 tsp garlic powder
2 tbsp nutritional yeast 
2 tsp lemon juice
2 tsp white miso 
16 oz whole wheat penne pasta cooked 
2 tbsp of water or vegetable stock for sautéing 
In a large pot over medium heat add in red onions stirring occasionally, until onions start to turn translucent.  Add water or vegetable stock 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking. 
Add carrots, celery, canned tomatoes, cooked lentils, tomato paste, and Italian seasoning, nutritional yeast, garlic powder, and lemon juice. Increase heat to high and bring to a boil. Increase heat and bring to a boil. Reduce heat to a simmer, covered, until carrots have softened. 
Stir in white miso 
Top penne with Bolognese sauce.

*You can also substitute green lentils for tempeh! 
Weight Loss Tip: Measure out one serving of whole wheat penne pasta and one serving of lentils per meal. 

I hope you'll give these recipes a try, and let us know if you liked it!

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Aug 06, 2020

Husband and I made this recipe last night. So delicious! Thanks Jaroudi family!

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