lentil bolognese
This is a hearty and healthy way to recreate meatless bolognese!
Servings 2 large
Ingredients
- 300 g linguine
- ¾ C finely chopped white onion
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- ¾ C finely chopped celery (about 2 stalks)
- ¼ teaspoon chili flakes
- ½ teaspoon dried oregano
- 2 ¾ C cooked lentils
- ¼ C mushroom broth
- 2 tablespoon low-sodium soy sauce or tamari
- 1 ⅔ C tomato sauce
- sea salt & ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine to al dente. Reserve a ½ cup pasta water (optional) and drain remaining cooking water, but do not rinse.
- If you're following this meal plan, remove 1 ½ cups of cooked linguine which you can add to a portion of your lentil & potato soup.
- Meanwhile, heat a pan over medium heat and add olive oil. Once hot, sauté onion for 2 minutes.
- Then add celery, garlic, chili flakes, and oregano and sauté for another 5 minutes until the celery is quite soft and cooked down.
- Add in lentils, broth, and soy sauce and simmer for 3 minutes. Then add tomato sauce, stir to combine and reduce heat to low. Let it simmer on low for another 10 minutes, stirring occasionally.
- Toss cooked linguine in the remaining sauce over the heat and add some pasta water if you want to make it saucier or slightly thinner in consistency. This is entirely up to how you like your pasta! Combine well and serve immediately. Reheat your leftover portion for another dinner throughout the week.
Notes
I actually didn't add any salt when I made this, but depending on your taste, you might want to. And you can make 250 g of linguine if you’re not going to add extra noodles to the lentil & potato soup or you're not following this exact meal plan.
