Are you ready for the most epic lentil bolognese?! BECAUSE I'M READY!!!🍝😍 You are going to love this recipe! It took me a long time to finalize it and make sure it's PERFECT! But it's finally here and I am way too excited!
I used @eatbanza pasta that is made out of chickpeas, but you can use whatever kind of pasta you like. I love the Banza pasta because it has very simple ingredients and it is an amazing source of protein. Recipe for this bolognese down below! Have a great Thursday❤️
This is my entry to #pastaparty101 by two of my favorite foodists @fitness_bianca and @foodbymaria! Check them out if you don't know them already!
Epic lentil bolognese:
1 cup green or red lentils
12 ounces of pasta
3 medium carrots, shredded
1 small onion, chopped finely
3 garlic cloves, crushed
1/4 cup coconut sugar( or brown sugar)
1/3 cup apple cider vinegar
5 tbsp tomato paste
1 cup vegetable broth
1 cup water
1 tbsp paprika
1/2 tbsp cayenne
1 tbsp Fresh basil, very finely chopped
salt as needed
1)Sauté onions in a medium pot for 6 minutes or until they are golden brown. You can saute onions in a nonstick pot by adding tiny amounts of water every few minutes. But feel free to add oil if you like to.
2)Add garlic , carrots, paprika, cayenne and salt. Saute for 5 minutes.
3)Now add lentils, sugar, apple cider vinegar, tomato paste, vegetable broth and water. Stir the mixture well and bring to a boil. Then reduce the heat to simmer and cover. Cook for 30 minutes until the lentils are cooked but not mushy. If the sauce becomes too thick, add more water or vegetable broth. Once cooked, stir in the fresh basil and let the sauce simmer for another 5 minutes.
4)Cook the pasta according the instructions. Serve the sauce over the cooked pasta and add more basil on top(optional)