Forget the same old meat-and-tomato routine! NL’s Lentil Bolognese is a vibrant dance of textures and flavors, where meatless doesn’t mean flavorless. Imagine:
- Luscious lentils, plump and protein-packed, simmered in a fragrant symphony of garlic, onions, and sun-kissed tomatoes. Each bite is a nutrient-rich tango for your heart, thanks to the fiber-powered rice pasta and a veggie brigade led by carrots, celery, and mushrooms.
- Rice pasta, light and fluffy, that swirls effortlessly with the sauce, creating a textural counterpoint that’s pure pleasure. Plus, it’s loaded with extra fiber, making this dish a virtuous hug for your tummy.
- A blank canvas for culinary creativity! Customize the spices, toss in your favorite veg, or add a dollop of creamy hummus for a touch of decadence. This Bolognese is your playground, ready to be transformed into a masterpiece that sings your name.
Beyond the deliciousness, this dish is a win-win:
- Heart-healthy heroes: Lentils and garlic are superstars for your cardiovascular health, while the veggies bring their own antioxidant A-team to the party.
- Satiating satisfaction: The protein-fiber combo in lentils and rice pasta keeps you feeling full and happy long after the last spoonful.
- Easy to make, endlessly customizable: This Bolognese is a weeknight warrior. Throw everything in a pot, let it simmer, and voila! Dinner is served (and ready to be personalized with your own culinary flair).
So, ditch the takeout menus and dive into a Lentil Bolognese adventure! It’s a flavor fiesta waiting to happen, and your taste buds (and your heart) will thank you for it.
Bonus Tip: Sprinkle with fresh herbs for a fragrant finishing touch, or add a dollop of creamy cashew ricotta for an extra layer of decadence.
Lentil Bolognese
Recipe Type: Gluten Free, Wheat Free, Dairy Free, Sugar Free
A simple dish that packs plenty of flavor for the whole family
Ingredients
- Ingredients:
- 2 Tbsp. Olive Oil
- ½ cup Red Onion, diced
- 3 cloves Garlic, minced
- ¼ cup Celery, diced
- ¼ cup Carrot, diced
- 1.5 cups Diced Tomatoes
- 1 Tbsp. Tomato Paste
- ½ tsp. Dried Oregano
- ½ tsp. Dried Basil
- 1 tsp. Balsamic Vinegar
- ¾ cup Water or Broth
- 2 Tbsp. Fresh Basil
- ¾ cup Lentils
- 2 cups Rice Pasta
Instructions
- To prepare the bolognese, heat the olive oil in a pot over medium heat. Once hot, add the onion, carrot and celery to the pot. Stirring occasionally, saute for about 5-7 minutes, or until the onions have softened and carrots have begun to. Add the minced garlic and saute until fragrant, then add the diced tomato and water or broth.
- Once the liquid comes to a boil, reduce the heat to a simmer and add the dried oregano and basil. Allow to cook covered for 20 minutes, stirring occasionally and breaking up the chunks of tomatoes periodically. Remove the lid and add the lentils, balsamic vinegar and half of the fresh basil.
- Season with salt and pepper and give everything a stir. Cook for an additional 10 minutes covered over medium-low heat. Season to taste and stir in the rest of the basil. If the sauce has thickened too much, you can add a small amount of additional water or broth.
- Prepare 2 cups of your favorite rice pasta according to the package instructions and strain the pasta, saving a tablespoon or so of the pasta water. Add the pasta water to the lentil bolognese and toss the pasta with the sauce.
