Lunch or Dinner

Lentil "Bolognese"

Lentil "Bolognese"
Makes: 3 servings
Each serving contains: 2- proteins, 1- carbs, 2- vegetables, 1- fat

Ingredients:
  • ¼ cup shredded carrots
  • 1 cup onions, diced
  • 3 cloves garlic, minced
  • 3 oz tomato paste
  • 1 can (28 oz) crushed tomatoes
  • Salt (to taste)
  • Pepper (to taste)
  • 2 tsp basil
  • 1 Tbsp parsley
  • 2 tsp oregano
  • 2 tsp marjoram
  • 1 tsp crushed red pepper flakes (optional)
  • 1 1/4 cups Lentils
  • 2 cup water (more if needed)
  • 1 1/2 cups zucchini noodles
  • 1 1/2 cups cooked whole wheat spaghetti (or other pasta of choice)
  • 1/4 cup nutritional yeast (for garnish)
Directions:
  1. In a sauce pot or deep pan, place on burner with medium heat.
  2. Add 3 Tbsp olive oil, diced onions, and shredded carrots. Once onions have become translucent add minced garlic.
  3. Add tomato paste, stir.
  4. Add crushed tomatoes and seasonings. Stir.
  5. Add lentils and water. Stir occasionally until cooked. Once cooked adjust seasonings, if needed.
  6. Divide the Lentil “Bolognese” sauce into 3 equal servings.
  7. Serve each Lentil “Bolognese” serving with ½ cup cooked spaghetti and ½ cup zucchini noodles mixed.
  8. Garnish with nutritional yeast and enjoy!
Photo Credit: Leslie Kaplan-Monsen

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