Homemade Lentil Bolognese
Spice up your pasta night with this homemade lentil bolognese! It's so easy to make and is a great way to use up any leftover vegetables you have in the fridge. It's packed with fibre from the lentils, and is full of flavour. Adding homemade pasta to this will elevate this dish to another level!
Ingredients
- 3 tbsp olive oil, to drizzle in pan
- 2 cloves garlic minced
- 1 whole yellow onion diced
- 2 whole large carrots peeled and diced
- 2 stalks celery diced
- 1 can lentils (500 gram can) rinsed and drained
- salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley and more to top
- 1/2 tsp dried oregano
- tomato sauce, as much as desired to coat your pasta (can use homemade or store-bought)
- 500 grams homemade bucatini or store-bought pasta of choice
Instructions
- Prepare your tomato sauce in a pan (if making homemade, or heat up store-bought sauce) and set aside.
- To a large pan, drizzle your olive and set to medium heat.
- Add minced garlic and gently stir until fragrant. Add in onions, celery, and carrots and cook for about 10-15 minutes until softened.
- Add in your lentils and spices and cook down for another 10 minutes. Add in a bit of water if you see veggies are not softened, about 1/4 cup.
- While all the vegetables are cooking, bring a pot of water to a boil and cook your pasta.
- Once all vegetables are cooked, pour in your sauce and let cook for a final 5 minutes.
- Pour your sauce into the pan with your veggie mixture, then drain your pasta and add it to your pan. Mix everything together until well combined.
- Top pasta with extra dried parsley, cheese, or other toppings of choice before enjoying.
Notes
How to store: place in an airtight container and store in the fridge for up to 5 days.