Lentil Bolognese Pasta  Lentil Bolognese Pasta 5454 lentil bolognese pasta

Lentil Bolognese Pasta

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recipe image  Lentil Bolognese Pasta 9a9af6dce691987ce068b69b6fd9327e l

Lentil Bolognese Pasta  Lentil Bolognese Pasta gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Lauren
  • Prep time
  • Cook time
    1 hour half-hour
  • Serves
Creator Notes

This complete foods plant-based mostly meal in most cases is a one-time family meal or several meals for a wretched school student, like myself. The general wheat penne pasta affords a charming texture and nutty and earthy taste while offering priceless nutrients including dietary fiber, vitamins and minerals which would be usually missing in white pasta noodles.

The truth is feel free to substitute lentils with varied legumes, however the scale and texture of lentils handiest resemble the “ground meat”-like characteristics and the lentils rep evenly disbursed in the sauce. —Lauren


  • 1 cup

    dry lentils, rinsed

  • 2

    dried bay leaves

  • 3 tablespoons

    olive oil

  • 1

    medium onion, chopped

  • 2

    diminutive carrots, chopped

  • 3

    celery stalks, chopped

  • 4

    garlic cloves, minced

  • 2 teaspoons

    dried thyme

  • 2 teaspoons

    dried basil

  • 2 teaspoons

    crimson pepper flakes

  • 1.5 cups

    dry crimson wine

  • 1 tablespoon

    Cento vegetable paste

  • 2

    16-ounce diced tomatoes

  • salt and pepper

  • 1 pound

    complete wheat penne rigate
  1. In a medium pot, bring water to a boil and add the lentils, one dried bay leaf, and a pinch of salt. Cook except a minute soft and establish aside.
  2. In a gargantuan pot over medium heat, drizzle olive oil to veil the pot. Add the onion, carrot, celery and cook dinner except the vegetables soften and the onions turn golden.
  3. Add in the minced garlic, thyme, basil, and crimson pepper flakes. Season with a pinch of salt and pepper. Traipse thoroughly.
  4. Add in the wine and cook dinner except a lot of the liquid evaporates.
  5. Add vegetable paste, cooked lentils, and diced tomatoes. Add water, 1/2 cup at a time, if the sauce starts to dry out. The final sauce desires to be moist however no longer soupy. Cook for at the least an hour over low heat.
  6. In a single more medium pot, bring water to a boil and add a pinch of salt. Cook the pasta in line with the kit instructions (usually 11-13 minutes). Drain once cooked.
  7. Attend the pasta warm with the lentil sauce and garnish with more dried herbs, if desired. The sauce would per chance well be saved in a freezer for later exercise. Please attain no longer freeze the cooked pasta though.

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