Experience the comforting flavors of Italy with our hearty lentil bolognese served over wholesome whole wheat pasta. Picture a rich and savory sauce, simmered to perfection with hearty lentils, aromatic herbs, and flavorful tomatoes, served atop a bed of nourishing whole wheat pasta.
This dish is a celebration of both flavor and nutrition, with the earthy taste of lentils complementing the nuttiness of whole wheat pasta. We love that it’s packed with protein, fiber, and essential vitamins and minerals. Omit the Parmesan cheese to make it vegan. It’s a meal that not only fills you up but also fuels your body with the energy it needs to thrive.
Lentil Bolognese with Whole Wheat Pasta
Ingredients
- 2 cups lentils (cooked)
- 1 can tomatoes (crushed)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 carrot (diced)
- 1 stalk celery (diced)
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- sea salt (to taste)
- pepper (to taste)
- whole wheat pasta (cooked according to package instructions)
- fresh basil leaves (for garnish)
- Parmesan cheese (grated)
Instructions
- In a large skillet, heat the extra-virgin olive oil over medium heat.
- Add the diced onion, minced garlic, diced carrot, and diced celery to the skillet. Sauté for 5-7 minutes or until the vegetables are softened.
- Add the cooked lentils, crushed tomatoes, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine.
- Reduce the heat to low, cover, and simmer for 20-30. Enjoy!
