Pasta Lentil Bolognese

Sunday , 2, February 2014 Leave a comment

Pasta Lentil Bolognese

Here’s a fabulous idea for your Meatless Monday dinner 🙂

Ingredients:

  • 2 tsp. Olive Oil
  • 1 medium Onion…finely diced…about 1 cup
  • 1 medium Carrot…finely diced…about 1 cup
  • 2 Celery Stalks…finely diced…about 1/2 cup
  • 1 1/2 cup Fennel…finely diced
  • 4 cloves Garlic… minced
  • 2 tbsp. White Wine Vinegar
  • 2 cups reduced sodium Vegetable Broth
  • 1 cup Water
  • 1 cup green Lentils
  • 1-28 oz. can Crushed Tomatoes with juices
  • 2 tsp. Oregano
  • 2 tsp. dried Parsley
  • 1 tsp. dried Basil
  • Pasta….like Linguine…Rigatoni
  • 1/2 cup low-fat Milk
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Black Pepper

Directions:

  • Heat Oil on medium-high in a large sauce pan or skillet
  • Add Onion.. Carrot..Celery..Fennel..Garlic.
  • Cook.. stirring.. until water evaporates and brown bits begin to form on bottom of pot.. about 15 minutes.
  • Add Vinegar..scrape any brown bits from bottom of pot as liquid evaporates.
  • Stir in Broth..Water..Lentils..crushed Tomatoes..Oregano..Parsley..Basil.
  • Reduce heat to medium… simmer.. partially covered.. for 45 minutes… stirring occasionally.
  • Prepare Pasta..drain.. set aside.
  • Add Milk to Bolognese… continue to simmer for about 10 minutes.
  • Season with Salt & Pepper.
  • Serve immediately & Enjoy!!

Yummy recipe courtesy of Cleaneatingmag.com

Pasta Lentil Bolognese

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