Lunch & Dinner Recipes

A Healthier Take on Spaghetti Bolognese

A healthy take on spaghetti bolognese

There’s just something about a heaping bowl of pasta that evokes a sense of calm for me. It is most definitely my comfort meal of choice, and one dish that I like to think I’ve mastered over the years. I am an unapologetic carboholic through and through, and would eat the stuff daily if I had the choice. So I’m always on the hunt for variations that will leave me with a little less post-dinner guilt. Enter: the lentil bolognese. Jam packed with fibre, protein, and more minerals than I can count, it’s nutrient dense, low in fat, and a great alternative to your heavy, meaty, bolognese. I’ve had this recipe in semi-regular rotation for years now, and one that I’m excited to whip out regularly as the cooler months approach.

lentil bolognese fresh basil lentil bolognese lentil bolognese lentil bolognese

Lentil Bolognese
Serves 6
A healthy take on your favourite comfort food
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
546 calories
99 g
1 g
7 g
24 g
1 g
348 g
92 g
13 g
0 g
5 g
Nutrition Facts
Serving Size
348g
Servings
6
Amount Per Serving
Calories 546
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 1mg
0%
Sodium 92mg
4%
Total Carbohydrates 99g
33%
Dietary Fiber 20g
78%
Sugars 13g
Protein 24g
Vitamin A
75%
Vitamin C
58%
Calcium
12%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp. extra-virgin olive oil
  2. 1 small onion, chopped
  3. 1 carrot, chopped
  4. 1 stalk celery, chopped
  5. 4 garlic cloves, minced
  6. 1 1/2 tsps. tomato paste
  7. 32 oz. can of whole peeled plum tomatoes, roughly chopped (reserve juices)
  8. 1 Tbsp. dried oregano
  9. 1 Tbsp. dried thyme
  10. 1 1/4 cups Canadian Lentils
  11. 2-3 bay leaves
  12. Coarse sea salt and freshly ground pepper, to taste
  13. 1 lb. pasta of your choice (I used linguine), cooked
  14. Parmesan cheese, grated or shaved
  15. Fresh basil, chopped
Instructions
  1. In a large pot, over medium heat, warm the olive oil. Toss in the onion, carrot, celery, and garlic and cook slowly, stirring occasionally, until softened and golden (15-20 mins)
  2. Increase heat to medium-high and add the tomato paste. Cook for 3 minutes or so, until mixture dries slightly. Pour in juices from can of tomatos and cook, scraping brown bits from bottom of pan, 1-2 minutes, or until liquid has reduced by half.
  3. Add spices, lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat and season with the salt and pepper. Toss in bay leaves.
  4. Simmer until lentils are tender (45 minutes to an hour). If you find your sauce is drying out, add water as needed.
  5. Serve over pasta noodle of your choice, top with heaping portions of parmesan and a small handful of chopped basil
Adapted from Epicurious
beta
calories
546
fat
7g
protein
24g
carbs
99g
more
Adapted from Epicurious
lark & linen http://www.jacquelynclark.com/
Thank you to Canadian Lentils for sponsoring this post

Previous Post Next Post

You Might Also Like

Subscribe

Sign up to receive new posts & subscriber-only design advice straight to your inbox.