Spaghetti Bolognese with Red Lentils
Bolognese sauce is an Italian classic originating from Bologna and exists in countless variations. Traditionally, the dish contains meat and pancetta, in addition to carrots, onions, celery, tomatoes, white wine, salt, and pepper. I have made a vegetarian version where the meat has been replaced with red lentils and a little more vegetables. Fresh vegetables, delicious spices, and GoGreen organic tomatoes provide a rich and flavorful sauce. GoGreen red lentils provide a good flavor, while also being very filling. Try this pasta dish next time you want a meat-free dinner!
Bolognese sauce is an Italian classic originating from Bologna and exists in countless variations. Traditionally, the dish contains meat and pancetta, in addition to carrots, onions, celery, tomatoes, white wine, salt, and pepper. I have made a vegetarian version where the meat has been replaced with red lentils and a little more vegetables. Fresh vegetables, delicious spices, and GoGreen organic tomatoes provide a rich and flavorful sauce. GoGreen red lentils provide a good flavor, while also being very filling. Try this pasta dish next time you want a meat-free dinner!
- parmesan
- 3 fedd hvitlã¸k ( finhakket)
- 2 ss tomatpurã©
- 1 rã¸dlã¸k ( i sm㥠terninger)
- 2 gulrã¸tter ( i sm㥠terninger)
- salt og pepper ( smak til)
- 1-2 klyper chiliflak ( smak til)
- 1 boks gogreen hakkede tomater
- 100-150 g sellerirot ( i sm㥠terninger)
- 1 stilk stangselleri ( i sm㥠terninger)
- 1 dl gogreen tã¸rre rã¸de linser
- 3 dl grã¸nnsaksbuljong ((eller utblandet grã¸nnsaksfon
- 1 laurbã¦rblad
- 1/2-1 ts timian ((tã¸rket) smak til)
- 1/2-1 ts basilikum ((tã¸rket) smak til)
- 1/2-1 ts hvitvinseddik ( smak til)
- 4 porsjoner pasta ( kokt etter anvisningen)
- friske krydderurter ((kan slã¸yfes))
- godt brã¸d
- Carbohydrate 0.0169166666666666 g
- Cholesterol 0.366666666666666 mg
- Fat 0.119208333333333 g
- Fiber 0 g
- Protein 0.16025 g
- Saturated Fat 0.0720874999999999 g
- Serving Size 1 1 porsjoner (0g)
- Sodium 6.37083333333333 mg
- Sugar 0.0169166666666666 g
- Trans Fat 0.0073375 g
- Calories 2 calories
Step-by-step
- Finely chop 3 cloves of garlic.
- Dice 1 red onion and 2 carrots into small pieces.
- Dice 100-150g of celeriac and 1 stalk of celery into small pieces.
- Add 2 tablespoons of tomato puree to a pan.
- Sauté the garlic, onion, carrots, celeriac, and celery in the pan until softened.
- Add 1 cup of GoGreen dried red lentils, 3 cups of vegetable broth (or diluted vegetable stock), and 1 bay leaf to the pan.
- Season with salt, pepper, 1-2 pinches of chili flakes (to taste), 1/2-1 teaspoon of dried thyme (to taste), 1/2-1 teaspoon of dried basil (to taste), and 1/2-1 teaspoon of white wine vinegar (to taste).
- Stir in one can of GoGreen chopped tomatoes.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Remove the bay leaf.
- Cook 4 portions of pasta according to package directions.
- Serve the Bolognese sauce over the cooked pasta.
- Garnish with fresh herbs (optional) and grated Parmesan cheese.
- Serve with good bread.
A Hearty Vegetarian Bolognese: My Weeknight Pasta Winner
Weeknights can be a whirlwind of activity, juggling work, family, and the never-ending to-do list. Finding time to cook a healthy and satisfying dinner often feels like a Herculean task. But what if I told you there's a recipe that’s both quick, delicious, and surprisingly nutritious? This vegetarian Bolognese with red lentils is my go-to weeknight meal, a comforting classic with a healthy twist. It’s packed with flavor and vegetables, and it's surprisingly easy to make, even on those busiest of evenings.
I’ve always loved Bolognese sauce, that rich, savory Italian classic. However, traditional recipes are often heavy on the meat. Over the years, I’ve experimented with lighter versions, trying different vegetables and meat alternatives, until I landed on this perfect vegetarian combination. Red lentils are the secret ingredient here; they add a hearty texture and a subtle earthiness that complements the sweetness of the carrots and the savory notes of the onions and celery. The GoGreen organic tomatoes provide a vibrant freshness, enhancing the overall flavor profile. And don’t even get me started on the fragrant herbs – a simple combination of thyme, basil, and a touch of white wine vinegar elevates the sauce to a whole new level of deliciousness.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables based on what you have on hand or what's in season. A splash of red wine adds another layer of complexity, while a pinch of chili flakes delivers a satisfying kick. It's a truly versatile dish that can be customized to your liking.
This recipe isn’t just about convenience; it’s also about making healthy choices. Red lentils are a fantastic source of protein and fiber, keeping you feeling full and satisfied for longer. The abundance of vegetables provides essential vitamins and minerals, making this meal a guilt-free pleasure. And unlike many other pasta dishes, this one doesn't leave you feeling sluggish or bloated afterwards – a welcome bonus for busy weeknights.
Beyond the practicality and health benefits, this vegetarian Bolognese is simply delicious. The rich, flavorful sauce clings beautifully to the pasta, and the fresh herbs add a bright, herbaceous note. It's a dish that my whole family enjoys, and it's become a staple in our weekly meal rotation. So, if you're looking for a healthy, satisfying, and surprisingly simple weeknight dinner, give this vegetarian Bolognese with red lentils a try. You won't be disappointed!
Serving Suggestions: Serve this delicious Bolognese over your favorite pasta. I like to use whole wheat pasta for added fiber. A sprinkle of freshly grated Parmesan cheese adds a touch of salty indulgence, and a side of crusty bread is perfect for soaking up the extra sauce.
Variations: Feel free to add other vegetables like zucchini, mushrooms, or bell peppers. A handful of spinach stirred in at the end adds extra nutrients and vibrancy. For a spicier kick, add more chili flakes or a dash of hot sauce.
Make Ahead Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.
