Lunch or Dinner
Lentil "Bolognese"
Lentil "Bolognese"
Makes: 3 servings
Each serving contains: 2- proteins, 1- carbs, 2- vegetables, 1- fat
Ingredients:
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)
- In a sauce pot or deep pan, place on burner with medium heat.
- Add 3 Tbsp olive oil, diced onions, and shredded carrots. Once onions have become translucent add minced garlic.
- Add tomato paste, stir.
- Add crushed tomatoes and seasonings. Stir.
- Add lentils and water. Stir occasionally until cooked. Once cooked adjust seasonings, if needed.
- Divide the Lentil “Bolognese” sauce into 3 equal servings.
- Serve each Lentil “Bolognese” serving with ½ cup cooked spaghetti and ½ cup zucchini noodles mixed.
- Garnish with nutritional yeast and enjoy!