Nothing can beat pasta and bolognese! This lentil bolognese is healthy and packed with plant-based protein from the lentils. Lentils are an amazing source of protein and rich in fiber. This meal is easy to make and has only a few ingredients. Topping the bolognese with some parmesan cheese and fresh basil is just the cherry on top. It’s one of my favorite pasta dishes!
Lentil Bolognese
Ingredients
- 8 oz angel hair pasta
- 1/4 onion, chopped
- 4 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon red pepper flakes
- salt & pepper
- 1 14 oz fire roasted diced tomatoes
- 1 jar (24 oz) pasta sauce
- 2 cups cooked lentils
- TOPPINGS
- parmesan cheese
- basil
Instructions
Cook pasta according to package instructions.
While the pasta is cooking, heat a large skillet, add 1 tablespoon olive oil, onion, garlic, mushrooms, dried oregano, dried basil, red pepper flakes, salt & pepper.
Sauté for 3-5 minutes until the onions and mushrooms start to soften.
Next, add the fire roasted tomatoes, pasta sauce, lentils and fill the pasta jar 1/2 way with water and add to the pan.
Place the lid on and bring to a boil. Once boiling, reduce to low and simmer for about 20-25 minutes. Stir occasionally.
Serve the lentil bolognese over the pasta and top with a sprinkle of red pepper flakes, parmesan cheese (optional: vegan parmesan) and basil. Enjoy!
