Best Red Lentil Bolognese Recipes
ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY
Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley
Provided by Merle O'Neal
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
- Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
- Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
- Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 956 calories, Carbohydrate 123 grams, Fat 39 grams, Fiber 13 grams, Protein 24 grams, Sugar 23 grams
LENTIL BOLOGNESE
Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.
Provided by sorchaspud
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 52m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
- Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 27.2 g, Fat 3.9 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 398.6 mg, Sugar 8.4 g
LENTIL RAGU
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium
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