Lentil Pasta Bolognese

Lentil Pasta Bolognese is a hearty and flavorful low-carb twist on the traditional Italian dish, featuring protein-rich lentils and a rich tomato sauce. This dish is perfect for those seeking a nutritious yet satisfying meal without the extra carbs from conventional pasta.

Ingredients

• Lentil pasta - 200g
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1/2, diced
• Canned crushed tomatoes - 400g
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red wine - 100ml (optional)
• Fresh parsley - for garnish

Steps

1. Cook the lentil pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes until softened.
3. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
4. Pour in the crushed tomatoes and red wine (if using). Stir in the dried oregano, dried basil, salt, and black pepper.
5. Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.
6. Toss the cooked lentil pasta into the sauce, mixing well to coat. Cook for an additional 2-3 minutes to heat through.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• High in dietary fiber, promoting digestive health and satiety.

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