Easy Lentil Bolognese

For a Serving Size of Two:

Ingredients:

For the Bolognese:

• 80 grams dry lentils (green or brown, rinsed)
• 100 grams finely chopped onion
• 50 grams finely chopped carrot
• 50 grams finely chopped celery
• 2 cloves garlic (minced)
• 200 grams mashed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon olive oil
• Salt and pepper to taste

For Serving:

• 60 grams whole wheat pasta
• Fresh basil leaves (for garnish, optional)

Procedure:

• In a small saucepan, cook the lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat.
• Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
• Add the minced garlic and sauté for another minute until fragrant.
• Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
• Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.
• While the sauce simmers, cook the pasta according to package instructions. Drain and set aside.
• Toss the cooked pasta with the lentil Bolognese sauce. Serve hot, garnished with fresh basil leaves and grated parmesan cheese, if desired.

Nutritional Benefits:

Nutritional Information:

• Calories: 633 kcal
• Protein: 24.5 g
• Carbohydrates: 102 g
• Fat: 9.5 g