This recipe didn't disappoint at all! It tasted so meaty because of the lentils and I'm sure that you could easily freeze if you want to make a large batch of it.
Pasta Lentil Bolognese from Clean Eating Magazine April/May 2011
Ingredients:
- 2 tsp olive oil
- 1 medium carrot, peeled and diced small, 1 cup
- 2 small celerly stalks, diced small, 1/2 cup
- 1 small fennel bulb, diced small, 1 1/2 cups
- 4 cloves garlic, minced
- 2 TBSP White Wine Vinegar
- 2 cups low-sodium vegetable broth
- 1 cup green lentils
- 2 1/2 cups crushed tomatoes – 28 oz can
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp dried basil
- 8 oz wide whole wheat pasta noodles-linguine, fettucini, etc.
- 1/2 cup low fat milk
- 1/4 tsp sea salt
- 1/2 tsp fresh ground black pepper
Instructions:
ONE: In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
TWO: Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
THREE: Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.
Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)
Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:8g, Protein 13 g, Sodium: 484 mg, Cholesterol: 1mg
ONE: In a large dutch oven or saucepot, heat oil on medium high. Add onion, carrot, celery, fellel and garlic. Cook, stirring often, until released water evaporates and brown bits begin to form on bottom of pot, about 15 minutes. Add vinegar and scrape any brown bits from bottom of pot as liquid evaporates. Stir in broth, 1 cup water, lentils, tomatoes, oregano, parsley and basil. Reduct heat to medium and simmer, partially covered, for 45 minutes, stirring occasionally.
TWO: Meanwhile, bring a large pot of water to a boil and prepare pasta according to package directions. Drain pasta and set aside.
THREE: Add milk to bolognese and continue to simmer for an additional 10 minutes. Season with salt and pepper. Divide pasta amont 4 bowls and top each with about 1 1/2 cups bolognese.
Nutirents per serving (4 oz pasta & 1 1/2 cups bolognese)
Calories: 337, Total Fat: 4 gm, Carbs: 68 g, Fiber: 15g, Sugars:8g, Protein 13 g, Sodium: 484 mg, Cholesterol: 1mg
and it got lil' man's stamp of approval - scrunchy face-stuffing mug.
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