Lentil Bolognese
Table of Contents
- Prep Time: ~15 min
- Cook Time: ~35 min
- Servings: ~6
- Cost per Serving: ~$1.50
- Total Cost: ~$9.50
Ingredients
Sauce
- 1 tbsp olive oil
- 1/2 white onion (diced)
- 8 oz mushrooms (diced)
- 1 tbsp minced garlic
- 1 can (14 oz) fire-roasted diced tomatoes
- 24 oz pasta sauce (jarred)
- 2 cups water
- 1 cup dry lentils (rinsed)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Pasta & Topping
- Spaghetti (cooked al dente)
- Vegan parmesan (for serving)
Method
- Sauté onion and mushrooms in oil with salt and pepper until softened.
- Add garlic; cook 30 seconds.
- Stir in tomatoes, pasta sauce, water, lentils, and Italian seasoning; simmer covered ~25 minutes, stirring.
- Serve over spaghetti; top with vegan parmesan.
Notes
- Swap mushrooms for carrots, peppers, or peas if preferred.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~520 | 26% |
| Protein | ~22 g | 44% |
| Carbohydrates | ~90 g | 30% |
| Fat | ~9 g | 12% |
| Fiber | ~16 g | 57% |
| Sugars | ~14 g | 28% |
| Sodium | ~780 mg | 34% |
| Calcium | ~140 mg | 11% |
| Iron | ~6 mg | 33% |
| Vitamin C | ~20 mg | 22% |