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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
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.

Lentil Bolognese Recipe

  • 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
  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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