Lentil Bolognese with Whole Wheat Pasta

Name: Lentil Bolognese with Whole Wheat Pasta
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 serving
Cuisine: Italian
Ingredients: 200 g Green Lentils; 320 g Whole Wheat Pasta; 400 g Tomato; 120 g Onion (Yellow); 120 g Carrot; 10 g Garlic; 20 g Extra Virgin Olive Oil; 1 g Black Pepper (Ground)

Rich tomato-lentil sauce simmered with onions, carrots, and garlic, served over whole wheat pasta for a fiber-packed vegetarian twist on bolognese.

Prep: 12 min

Cook: 30 min

430 kcal/serving

4 serving

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

200 gGreen Lentils (more recipes)
rinsed
320 gWhole Wheat Pasta (more recipes)
dry
400 gTomato (more recipes)
crushed or finely diced
120 gOnion (Yellow)(more recipes)
diced
120 gCarrot (more recipes)
finely diced
10 gGarlic (more recipes)
minced
20 gExtra Virgin Olive Oil (more recipes)
1 gBlack Pepper (Ground)(more recipes)

Instructions

1
Cook lentils in a pot with 600ml water for 20-22 minutes until tender but not mushy. Drain excess water.
2
Heat olive oil in a large saucepan over medium heat. Cook diced onion and carrots 6-7 minutes until soft.
3
Add minced garlic and cook 1 minute.
4
Stir in tomatoes, salt, and pepper. Simmer 8-10 minutes to thicken slightly.
5
Fold cooked lentils into the tomato sauce. Simmer 3-4 minutes, adjust seasoning.
6
Cook whole wheat pasta al dente per package directions. Drain, reserve 1/2 cup pasta water.
7
Toss pasta with lentil sauce, adding a splash of pasta water if needed to coat evenly. Serve hot.