Easy Lentil Bolognese
Updated: Jul 31
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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Easy Lentil Bolognese By: The Jaroudi Family Ingredients: 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 Directions: 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.
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