Lentil Bolognese

Lentil Bolognese

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Lentil Bolognese

Hello friends, welcome to Smooth Recipe. Today we are going to make Lentil Bolognese.

This is a delicious vegetarian sauce for the pasta, so tasty, and also as nice as a meat Bolognese. It can also be served with the potatoes.

Preparation Time: 20 minutes

Cooking Time: 32 minutes

Total Time: 52 minutes

Servings: 4

Yield: 4 servings

Ingredients for Lentil Bolognese

  • 1 tablespoon of olive oil, or to taste
  • 1 onion, finely chopped
  • ½ thinly sliced red bell pepper
  • 1 carrot, cut into small cubes
  • ½ cup of thinly sliced mushrooms
  • 1 (14 ounce) can of diced tomatoes
  • 1 cup of vegetable broth
  • One (15 ounce) can of green lentils, drained
  • 1 teaspoon of ground paprika, or more to taste
  • 2 cloves of garlic, crushed and finely chopped
  • 1 teaspoon of dried basil, or more to taste
  • 1 teaspoon of dried oregano, or more to taste
  • ½ cup of red wine
  • 1 teaspoon of mixed dried herbs, or to taste
  • 1 pinch of ground nutmeg

Directions for making Lentil Bolognese

  1. First of all, heat olive oil in the large pot over medium heat. Cook and stir the onion and garlic until it soft, for about 4-5 minutes. Stir in the red bell pepper and carrot; cook for 4- 5 minutes. Add mushrooms; cook and stir until it softened, for about 2 minutes.
  2. Pour the wine into the pot; simmer it until slightly reduced, about 1 minute. Stir in the diced tomatoes and vegetable broth. Bring the sauce to a boil; reduce the heat and simmer until flavors combine, 10- 15 minutes.
  3. Stir in the lentils, paprika, basil, dried herbs, oregano, and nutmeg; cook until the lentils are heated through, for about 5 minutes.

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 Chef’s Notes

  • Substitute the white wine for the red wine if preferred.
  • You can also use 3-4 ounces of dried green or lentils for this recipe. Rinse them well, put into the saucepan, and cover with the cold water.
  • Bring to the boil; reduce the heat and simmer uncovered until it tender, about 30-35 minutes. Drain and then use in the recipe.

Nutritional Information for Lentil Bolognese

  • Servings per recipe: 4
  • Calories: 201.8
  • % daily value *
  • Protein: 8g 16 %
  • Carbohydrates: 24g 8 %
  • Dietary fiber: 10.4g 44 %
  • Sugars: 8.5g
  • Fat: 4.0g 8 %
  • Saturated fat: 0.8g 4 %
  • Vitamin a iu: 1912.8iu 36 %
  • Niacin equivalents: 1mg 9 %
  • Vitamin b6: 0.4mg 10 %
  • Vitamin c: 30mg 52 %
  • Folate: 22.4mcg 5 %
  • Calcium: 75mg 9 %
  • Iron: 3.5mg 15 %
  • Magnesium: 15.6mg 5 %
  • Potassium: 343.1mg 12 %
  • Sodium: 398.5mg 15 %
  • Thiamin: 0.1mg 5 %
  • calories from fat: 34

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