Delicious, plant-based Lentil Bolognese with Low Carb Pasta is a great pasta night alternative! Full of veggies and packed with flavor, you will enjoy the versatility of this recipe!
8 ounces (1 box) of Good Day Pasta, or any short pasta shape of your choice
2 T. olive oil
1 large onion, small diced
3 medium carrots, small diced
2 large celery stalks, small diced
1 small/medium zucchini, small diced
1 cup of small diced mushrooms (baby portabellas, or white)
4–6 cloves of garlic, diced
2 t. chili powder
1 t. each of dried oregano, rosemary, and thyme (or 1 T. dried Italian herbs)
1 ½ t. kosher salt
1 t. pepper
¼ t. red chili flakes
¼ cup tomato paste
1 28 ounce can of diced tomatoes
4 cups vegetable broth or stock
1 ¼ cup lentils (brown or green)
2/3 cup toasted walnuts or pecans, chopped
¼ cup balsamic vinegar
Fresh rosemary or edible flowers for garnish!
Heat oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 2-3 minutes.
Add the other vegetables, garlic, salt, pepper, chili flakes, and herbs. Sauté for an additional 10 minutes until all veggies are soft.
Add the tomato paste and stir, incorporating it into veggies.
Next, add the can of tomatoes and cook down for 2-3 minutes.
Add vegetable broth, lentils, and nuts. Stir and bring to a boil.
Cover pot, reduce heat to low, and simmer for 30-35 minutes until the lentils are tender.
Uncover and add the balsamic vinegar. Adjust seasonings as needed.
Most of the liquid should be cooked off at this point. If not, continue cooking for a few more minutes until desired consistency.
Cook pasta according to package directions and drain.
Divide pasta into 4 bowls.
Pour lentil Bolognese over pasta and garnish with fresh rosemary, edible flowers, or fresh Parmesan.
Enjoy this healthy meal!
Note: Read the blog post for lots of ways to serve and enjoy this recipe – from gluten-free to lasagna!
Note: Extra Bolognese can be refrigerated for up to one week, or frozen for a later date.