Lentil bolognese


I’ve been sick this whole week (being sick in the summertime is literally the worst!) and I’ve been craving something comforting, but healthy. These lentil bolognese and whole grain pasta really hit the spot! 🙂

I used black lentils, which are rich in fiber and protein – a half cup of cooked black lentils contain 12 g of protein and 9 g of fiber! You can also use any other kind of lentils (brown, red), the bolognese sauce will taste just as great! And instead of pasta, try combining the lentil bolognese with zucchini noodles! So yummy!



Lentil bolognese

Serves: 4


2 cups cooked lentils (a bit less than 1 cup dried)
1 can of crushed tomatoes
1 big onion, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
2 garlic cloves, finely chopped
fresh or dried oregano, thyme, basil leaves (about 1/2 tsp each)
a pinch of nutmeg
salt and pepper
olive oil


1. Cook the lentils until tender (do not overcook them).

2. In a large pan, heat some olive oil over medium heat, add chopped onion, salt, pepper and nutmeg and cook until soft. Then, add chopped red bell pepper, carrot and garlic cloves and cook until they soften as well.

3. Add crushed tomatoes, oregano, thyme and basil leaves and simmer for about 10-15 minutes, until the sauce thickens. Meanwhile, cook pasta.

4. Stir in the cooked lentils, cook for a few more minutes, then serve with pasta.


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