Lentil Bolognese Recipe

This simple Lentil Bolognese recipe may be a fast weeknight-meal which with great care happens to be vegan and gluten-free. It's filled with taste and an incredible thanks to switch up pasta, also it comes together in under thirty minutes!

I knew it had been unbelievably simple to organize , but I really like it. The texture of this lentils does an incredible job at mimicking beef and comprise proteinso it truly is a whole meal.

Lentil Bolognese Recipe

Why this Lentil Bolognese Recipe is Good?

Beacause it’s vegan and gluten-free.

Making it a fast weeknight dinner, because it comes together in under half-hour.

The flavor is so delicious and it’s filled with protein into a vegetarian dish.

How to Store Lentil Bolognese?

You can store within the fridge for up to 3-days, but make certain to store any leftover pasta in an air-tight container.

INGREDIENTS :

• 1 cup lentils (red or tri-colored) rinsed
• 1 lb favorite gluten-free-pasta
• 1 tsp oregano
• 3 garlic cloves minced
• ½ cup yellow-onion, diced
• 1 cup white mushrooms, diced
• ½ tsp red-pepper-flakes
• 24 oz favorite pasta-sauce
• 14 oz fire roasted diced tomatoes
• ¾ cup water
• salt and pepper

INSTRUCTIONS :

1. Cook the pasta on the cooker as you normally would.
2. In a large-skillet, add the garlic, onion, oregano, mushrooms, red-pepper, pepper and salt, combined with 1 tablespoon olive-oil, also saute about 3-5minutes till the mushrooms and onion are tender.
3. Then add the tomato-sauce, diced tomatoes, water and lentils and stir to blend. Simmer mixture about 15-18minutes or till lentils are cooked, stirring occasionally.
4. Serve lentil bolognese over pasta, sprinkle with extra red-pepper-flakes (+ parmesan cheese or even vegan) and enoy it!

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