Red Lentil Vegan Bolognese
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 5
Calories: 254 kcal
Ingredients
- 2 Tbsp. olive oil
- 1 small brown onion diced
- 2 tsp. minced garlic
- 1 tomato diced
- 1 carrot diced
- 1 celery stick diced
- 1/2 cup mushrooms diced
- 1/4 tsp. Redmond Real Salt Sea Salt
- 1/4 tsp. white pepper
- 1 24-oz. jar Rao's Homemade Tomato Herb Sauce
- 1-1/2 cups vegetable stock
- 1 cup red lentils
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. Bragg Apple Cider Vinegar
- 1 tsp. Bragg Liquid Aminos
- 1 tsp. oregano
- 1/2 tsp. rosemary
- 1 tsp. basil
- 1/2 tsp. sage
- 1/2 tsp. parsley
- 1/2 tsp. thyme
- 1/4 tsp. fennel
- 1 pkg. Explore Cuisine Chickpea Spaghetti
- 1/2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
- Dash salt
- 1/2 cup peas
- 1/4 cup fresh parsley diced
Instructions
-
In large pot, heat olive oil and add onion and garlic. Sauté until translucent, about 2 minutes.
-
Stir in carrot, tomato, celery, mushrooms, salt and pepper and sauté for 5 minutes until vegetables have softened.
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Add lentils, tomato sauce, stock, SunButter, apple cider vinegar, aminos and spices. Bring to boil, cover, reduce heat to low and simmer for about 40 minutes, stirring every 10 minutes to ensure lentils don’t stick to bottom. Add peas 2 minutes before end of simmer. Sauce should be thickened and lentils soft.
-
Cook pasta per package directions. Drain, drizzle with buttery oil and sea salt and toss until well combined.
-
Plate pasta and spoon Bolognese on top. Garnish with fresh parsley.
Tip: To save time, use canned lentils and simmer 7 minutes instead of 40.
Recipe Notes
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Nutrition Facts
Red Lentil Vegan Bolognese
Amount Per Serving
Calories 254
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 272mg11%
Potassium 599mg17%
Carbohydrates 32g11%
Fiber 14g56%
Sugar 4g4%
Protein 12g24%
Vitamin A 2827IU57%
Vitamin C 20mg24%
Calcium 76mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.