Lentil Veggie Bolognese
Ingredients
The base
-
2
tbsp
avocado oil
-
½
large
white onion, diced very small
-
2
large
carrots, diced very small
-
2
stalks
celery, diced very small
-
½
bell pepper, diced very small
any color
-
3
cloves
garlic, minced
Seasoning
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
dried oregano
-
1
tsp
dried basil
-
½
tsp
crushed red pepper (optional)
Main ingredients
-
1
cup
dried green lentils, rinsed
-
2.5
cups
water
-
28
oz
can diced tomatoes
-
¼
cup
balsamic vinegar
Instructions
- Heat avocado oil in a large skillet.
- Add diced onions, carrots, celery, and bell pepper; cook for 5 minutes while stirring often.
- Add minced garlic, salt, pepper, oregano, basil, and red pepper; cook for an additional 2-3 minutes until veggies soften.
- Stir in lentils, water, diced tomatoes, and balsamic vinegar.
- Bring the mixture to a boil, then reduce heat to medium and cook for 40-45 minutes until liquid is absorbed and lentils are tender.
- Serve over pasta, spaghetti squash, or with bread.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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