Easy French Lentil Bolognese
Hearty and savory Bolognese packed full of protein, lentils and flavor
- 1 onion small dice
- 4 garlic cloves minced
- 1 carrot peeled and cubed
- 1 cup dry French lentils
- 3 cups water
- 1 tbsp Vegan Beef Bouillon Mala Girl Mushroom Brainiac
- 1 tbsp smoked paprika
- 3 bay leaves
- 22 oz crushed tomatoes
- 1 tsp salt
- 1 pinch crushed red pepper
- 16 oz Whole Grain Pasta
- 1 tbsp olive oil
Put on water to boil and cook the pasta in the background while you make the sauce.
Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.
Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 20 minutes until lentils are soft.
Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.
Toss Cooked pasta in the sauce.
Calories: 556kcalCarbohydrates: 109gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1169mgPotassium: 846mgFiber: 22gSugar: 10gVitamin A: 3021IUVitamin C: 16mgCalcium: 86mgIron: 5mg