50 MIN · 540 KCAL · STOVETOP

Lentil Bolognese

Name: Lentil Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup brown lentils (rinsed); 28 oz crushed tomatoes; 1 carrot (finely diced); 2 stalks celery (finely diced); 1 yellow onion (finely diced); 3 cloves garlic (minced); 2 tbsp tomato paste; 2 cups vegetable stock; 1 tsp dried oregano; 2 tbsp olive oil; 12 oz pasta; salt and pepper

A rich, slow-simmered ragu that happens to be vegan.

VegetarianVeganDairy-freeBeans legumesBudget friendlyDinner

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Ingredients

1 cupbrown lentils, rinsed
28 ozcrushed tomatoes
1carrot, finely diced
2 stalkscelery, finely diced
1yellow onion, finely diced
3 clovesgarlic, minced
2 tbsptomato paste
2 cupsvegetable stock
1 tspdried oregano
2 tbspolive oil
12 ozpasta
salt and pepper

Method

1
Heat the olive oil in a pot over medium. Add the carrot, celery, and onion and cook until soft, about 8 minutes, then the garlic and tomato paste for one minute.
2
Add the lentils, tomatoes, stock, and oregano. Simmer, stirring now and then, until the lentils are tender and the sauce is thick, about 25 minutes. Season well.
3
Meanwhile, cook the pasta in well-salted water until al dente, then drain.
4
Fold the pasta through the ragu with a splash of pasta water and serve.

Nutrition per serving

Calories: 540
Protein: 21g
Carbs: 94g
Fat: 10g

Estimated from USDA data

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