Lentil Bolognese

Health Staff
Updated
Give a twist to an Italian classic, with a boost of nutrients. Lentils are a great source of fiber, protein, potassium and magnesium. They lower cholesterol, promotes heart health, and fill you up on less calories (which is great for weight loss).

Yields: Serves: 4

Prep Time time: 20 minutes

Cook Time time: 25 minutes

Ingredients

  • 1 dried porcini mushrooms (about 1 1/2 cups)

  • 1 onion, roughly chopped

  • 2 cloves garlic, minced

  • 1 carrot, coarsely chopped

  • 1 leek, white part only, halved and sliced

  • 1 rib celery, sliced

  • 1/4 olive oil

  • Salt and freshly ground black pepper

  • 1 15-oz. can cooked green or brown lentils, undrained

  • 1/2 dried thyme

  • 1/2 dried oregano

  • 1/2 dried basil

  • 1 bay leaf

  • 1/4 red wine, optional

  • 1/4 unsweetened almond milk

  • 1 15-oz. can diced tomatoes with juices

  • 2 tomato paste

  • 8 cooked whole-grain linguine, ziti or penne

  • Grated Parmesan, for serving, optional

Nutrition

calories 494

fat 15g

saturated fat 2g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 19g

carbohydrate 61g

fiber 19g

cholesterol 0.0mg

iron 7mg

sodium 415mg

calcium 107mg

Directions

  1. In a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped. In a large pot, warm oil over medium heat. Stir in onion mixture and mushrooms, sprinkle with salt and cook, stirring frequently, until vegetables are soft but not browned, 8 to 10 minutes. Add lentils, herbs, bay leaf, wine, if desired, and milk and cook, stirring occasionally, until liquid has nearly evaporated, 2 to 3 minutes. Stir in tomatoes and tomato paste, scraping bottom of pot. Reduce heat to low, cover and cook for 10 minutes longer, stirring to prevent scorching (sauce will be very thick). Season with salt and pepper.