Lentil Bolognese

Ingredients

• Pasta1/2 cup (80 g)
• Lentils1/2 cup (100 g)
• Onion1/4 count (38 g)
• Carrot1/3 medium (20 g)
• Tomato1 count (130 g)
• Garlic1/2 clove (2 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Make a cross-shaped cut on top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

4. 4

   Step 4

   Separately, boil water with a little salt. Once boiling, add the pasta and cook following the instructions on the package. Remove and drain.

5. 5

   Step 5

   Place a pan over high heat. Meanwhile, dice the onion and carrot and chop the garlic.

6. 6

   Step 6

   Once heated, add the oil, spread and add the onion, garlic and carrot with a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Add the blended tomato and cook for 10 minutes. Optional: Add bay leaf.

8. 8

   Step 8

   Next, add the lentils. Season with salt and pepper to taste.

9. 9

   Step 9

   Mix the cooked pasta with the lentil bolognese sauce and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Bolognese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.