Plant Primarily based Lentil Bolognese Recipe

It’s no secret that my favourite consolation meals is pasta, and this Plant Primarily based Lentil Bolognese is nothing lower than comforting. This recipe has a brand new tackle Bolognese by being utterly plant primarily based. The primary supply of protein on this recipe is lentils and the chickpea rotini. Whether or not you’re a vegetarian or not, you’ll fall in love with this Plant Primarily based Lentil Bolognese.

For this recipe, you add the onions, carrots, and mushrooms right into a deep skillet and allow them to brown. Then, you add all of the seasoning so as to add the Italian taste to the pasta. For the sauce, it’s fairly easy, all you want is tomato paste and rice vinegar through which I used Marukan Organic Rice Vinegar. After that, you simply add the broth, soaked lentils, and tomatoes and let is all simmer for 50 minutes. I like so as to add some Parmesan cheese and garnish to prime all of it off.

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Two white bowls of plant-based lentil Bolognese with a fork in one of them.

Plant Primarily based Lentil Bolognese

Prep Time40 minutes

Cook dinner Time1 hr 10 minutes

Course: Principal Course

Delicacies: Italian

Servings: 6 servings

Energy: 356kcal

Writer: Gluten Free & Extra

  • Rinse and choose over the lentils. Cowl with water and let soak for 30–60 minutes. Drain.

  • Warmth the olive oil in a deep skillet or Dutch oven over medium-high warmth. Add the onion, carrots, and mushrooms. Cook dinner, stirring sometimes, till the greens begin to brown (about 8 minutes). Add the garlic, Italian seasoning, crushed crimson pepper, 1 ½ teaspoons salt, and ¾ teaspoons pepper. Cook dinner, stirring, for 1 minute. Add within the tomato paste and prepare dinner, stirring, for 2-3 minutes or till darker in colour. Add the vinegar and prepare dinner for about 2 minutes or till thickened a bit, scraping up any browned bits.

  • Add within the broth, lentils, and tomatoes. Cut back warmth to a simmer, cowl the pot, and prepare dinner for 50 – 60 minutes or till the lentils are tender, stirring sometimes. Style and add extra salt and pepper if wanted.

  • Cook dinner the pasta in salted, boiling water per the package deal instructions. Drain. Toss the pasta with the sauce.

  • Serve topped with the Parmesan cheese shreds and parsley.

Vitamin Info

Plant Primarily based Lentil Bolognese

Quantity Per Serving

Energy 356
Energy from Fats 72

% Each day Worth*

Fats 8g12%

Saturated Fats 1g5%

Polyunsaturated Fats 1g

Monounsaturated Fats 4g

Sodium 390mg16%

Potassium 962mg27%

Carbohydrates 56g19%

Fiber 19g76%

Sugar 12g13%

Protein 22g44%

Vitamin A 3995IU80%

Vitamin C 18mg22%

Calcium 104mg10%

Iron 8mg44%

* P.c Each day Values are primarily based on a 2000 calorie eating regimen.

Disclaimer: All diet information on Gluten Free & Extra are meant solely as a information and will differ relying on product manufacturers used or ingredient substitutions. Some errors could happen, so you’re inspired to verify the recipe’s ingredient and diet suitability in your personal eating regimen.

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