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Lentil Bolognese recipe


I love to try different pasta as pasta is one of my sons most favorite. I wanted to try this for quite some time but these days I was not using pasta sauce these days. There are many versions of vegetarian bolognese. I decided to try this lentil version first. The addition of Lentil makes it high in protein. you can add this on top of any of your favorite pasta.  You can pre-prepare the sauce and just cook the pasta or spaghetti when you ready to serve. This can be perfect for lunch or dinner. 


Ingredients

Pasta – 300g
Red lentils – 1/2 cup 
Onion – 2 tablespoons
Garlic – 1 tablespoon (finely chopped)
grated carrot  – 4 tablespoon
onion powder – 1/2 teaspoon
Dry Mixed Italian herbs – 1 teaspoon
Dry Oregano – 1 teaspoon
Parsley – 1 tablespoon (finely chopped)
Pepper powder – 1/2 teaspoon
Tomato paste – 1 tablespoon
pasta sauce – 500g
nutritional yeast – 3 tablespoons
Salt to taste
Veg broth/water from cooked pasta – 1/2 cup
Olive oil – 1 tablespoon
grated cheese (as needed. Optional)

 

Method:

Cook pasta per package. Keep 1/2 cup of water used to cook pasta. Keep it aside
Cook Lentils ( I have cooked with Onion as my son doesn’t like it). I have pressure cooked for 3 whistles. Mash it. Keep it aside

Let’s make Lentil Bolognese sauce. Heat oil, add garlic fry till brown in color. Add onion and fry till transparent (Since I cooked onion I have just fired garlic). Add grated carrot & required salt cook for 2-3 mins. Add tomato paste, pasta sauce. Mix well. Cook for another 3 mins

Add veg broth/water from cooked pasta. Add pepper powder, Oregano, rosemary, nutritional yeast. Cook it for another 7-10 mins. Add cooked lentil and mix well. Adjust salt and pepper Cook for another 3-5 mins. 

Add chopped parsley. Serve it with cooked Pasta

Enjoy!

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