Red Lentil “Bolognese”

Red Lentils are my absolute favorite meat substitute. They absorb flavor well and have the perfect consistency for traditional ground meat dishes like tacos, enchiladas, and spaghetti.

Try this super quick recipe for a “Meatless Monday” or nutritious easy dinner.

1/2 cup of red lentils (rinsed and drained)

1 1/2 cup of water or broth

dash of salt

Bolognese Ingredients

2 tablespoons oil

1 carrot-shredded

1/3 cup of onion-diced

2-3 cloves of garlic-crushed

15 oz jar of your favorite spaghetti sauce

2 tablespoons of tomato paste

1/2 teaspoon of garlic powder

dash of crushed red pepper

2-3 leaves of chiffonade basil

Directions

In a small saucepan combine lentils and water and bring to a boil. Once boiling reduce heat to simmer and cover and cook for 15-20 min. (lentils can be a little under-cooked since they will be combined with sauce)

Heat oil  in large saute pan on medium-low heat. Add carrots and onions and cook for  5 min or until tender. Next add garlic and cook for another 2 min.  Add tomato sauce and paste, bring to a simmer. Once simmering add cooked lentils, garlic powder, crushed red pepper and chiffonade basil leaves. Stir and serve over your favorite pasta.

Note: I sometimes add a teaspoon of honey to red sauce dishes but I find the carrots make this pretty sweet. If its not sweet to you add a little honey or your favorite sweetener.

 

 

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