Lentil Bolognese Pasta

Lentil Bolognese Pasta

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This zesty Bolognese pasta is a dish that is super filling and tastes great.

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Chicago

Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2-3 carrots, finely shredded
  • ½ tsp. sea salt, plus more to taste
  • 26 ounces marinara sauce
  • ½ tsp. red pepper flakes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 Tbsp. sugar
  • 1/2 cup water
  • 3/4 cup red lentils, rinsed and drained
  • 1 box of spaghetti noodles

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Directions

Heat a large skillet over medium heat. Once hot, add garlic, oil, and shallot. Sauté for about 2-3 minutes and stir frequently.
Add shredded carrots and a pinch of salt and stir. Cook for 3-4 minutes more, then add marinara sauce and stir to coat.
Add red pepper basil, oregano, sugar, water, flake, and lentils. Increase heat a bit and bring mixture to a simmer, then reduce heat to low/medium-low and continue cooking until lentils are tender. Stir occasionally for about 17-20 minutes. Add more water if necessary.
Once lentils are cooked, taste and adjust seasonings as needed, coconut sugar for sweetness, red pepper flake for heat, adding salt for taste or herbs for flavor balance.
While the sauce is cooking, bring spaghetti noodles to a boil with water in a large pot for about 10 minutes. Then drain the water from the noodles, and serve with sauce.


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