Enjoy this very special lentil bolognese! This recipe will help you to ring in the New Year with a nice healthy meal. Hearty and packed with umami, let’s all celebrate with this amazing dish.
Lentil Bolognese & Zucchini Noodles Ingredients
- 8 oz dried spaghetti
- 2 tablespoons olive oil
- ½ large onion, minced
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 4 cups white mushroom, chopped
- 1 teaspoon salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- ½ cup red wine
- 4 cloves garlic, minced
- 28 oz diced organic tomato, 1 can
- ¼ cup tomato paste
- 2 cups vegetable broth
- 1 cup dried brown lentil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon baking soda
Lentil Bolognese & Zucchini Noodles Instructions
- In a large pot, cook the pasta according to the package instructions. Drain & set aside.
- Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
- Add the wine and simmer until most of the liquid is absorbed about 4 minutes.
- Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
- Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
- Garnish with parsley.
- Enjoy!