Description
Lentil Bolognese is a plant-based one-pot meal that takes just 30 minutes to come together.
Ingredients
Scale
- 16 oz Shells Pasta, Whole Wheat
- 28 oz Crushed Tomatoes, Canned
- 1 tbsp Olive oil
- 1 Onion, minced
- 2 Garlic Cloves, minced
- 1/2 cup Vegetable Stock
- 1/2 cup Unsweetened Almond Milk (or milk of your preference)
- 14 oz Brown Lentils, can, drained and rinsed
- 1/2 cup Parmesan Cheese, grated, plus extra for topping
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/8 tsp Red Pepper Flakes
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/4 cup Nutritional Yeast
Instructions
- Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
- In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
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Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
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After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
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Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
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To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Mediterranean, Vegetarian
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/8
- Calories: 455
- Sugar: 7g
- Sodium: 343mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Carbohydrates: 76g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 7mg
