Lentil Bolognese
Ingredients
The base
-
1
unit
yellow onion
-
1
unit
carrot
-
1
stalk
celery
-
2
Tbsp
cooking oil
-
4
cloves
garlic
-
¼
tsp
crushed red pepper
-
½
cup
finely chopped walnuts
The sauce
-
1
cup
uncooked red lentils
-
1
15 oz can
crushed tomatoes
-
3
Tbsp
tomato paste
-
1
tsp
dried oregano
-
1
tsp
dried basil
-
1
tsp
garlic powder
-
1
Tbsp
sugar
-
½
tsp
salt
-
¼
tsp
black pepper
-
3
cups
vegetable broth
-
½
cup
full-fat coconut milk
Instructions
- Finely dice the onion, carrot, and celery, and mince the garlic.
- Heat the cooking oil in a large pot and sauté the onion, celery, and carrot until softened.
- Add the minced garlic, crushed red pepper, and walnuts, and sauté until fragrant.
- Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, garlic powder, salt, sugar, black pepper, and vegetable broth.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Once the lentils are soft and the sauce thickened, stir in the coconut milk and simmer for an additional 5 minutes.
- Taste and adjust seasoning with salt if needed.
Nutrition Facts (estimated)
Servings
4
Calories
478
Total fat
25g
Total carbohydrates
52g
Total protein
18g
Sodium
1261mg
Cholesterol
0mg
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