Speedy Lentil Bolognese

Name: Speedy Lentil Bolognese
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 3-4 sprigs fresh flatleaf parsley, coarsely chopped; 1½ cups spring or filtered water; 1½ cups spring or filtered water; 2 teaspoons tomato paste; 1 cup canned, diced tomatoes; 8 ounces penne or other tube pasta (you may also use spaghetti); 8 ounces penne or other tube pasta (you may also use spaghetti); 8 ounces penne or other tube pasta (you may also use spaghetti); Sea salt; 2 tablespoons extra virgin olive oil; ½ cup red lentils, do not rinse; Pinch crushed red pepper flakes; ½ red onion, diced; 2 cloves garlic, smashed, minced

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I love this dish. It has all the texture of traditional Bolognese but with the heart-healthy benefits of lentils. Yummy and good for your heart? And it cooks in less than 30 minutes? That’s a winning combination.

Ingredients

2 tablespoons extra virgin olive oil
2 cloves garlic, smashed, minced
½

Europe
Italy
Pasta
Vegan
Mediterranean

Method

Place oil, garlic, onion and hot spice in a deep skillet over medium heat. When the onion begins to sizzle, add lentils, tomatoes, tomato paste, and water. Stir very well. Bring to a boil and cover. Reduce heat to low and simmer until lentils have broken down and given the sauce the texture we recognize as Bolognese, about 25 minutes. Season lightly with salt and simmer 4-5 minutes more.