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Lentil Bolognese
Hearty lentil bolognese makes an easy pasta sauce that's full of good-for-you ingredients.
Course
Main Course
Cuisine
American
Diet
Gluten Free, Vegan
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
10
servings
Calories
195
kcal
Author
Kate @ I Heart Eating
Ingredients
2
tablespoons
olive oil
1
onion
finely diced
1
rib celery
finely chopped
3
large carrots
peeled and chopped
7
cloves
garlic
minced
6
ounce
can tomato paste
15
ounce
can tomato sauce
2-14.5
ounce
cans diced Italian tomatoes
2
tablespoons
dried sweet basil
1
teaspoon
dried oregano
1/4
teaspoon
baking soda
Salt and pepper to taste
2
cups
red lentils
rinsed and picked over
2
cups
water
Instructions
Heat olive oil in a large skillet.
Add onion, celery, and carrot.
Cook, stirring as needed, until softened, about 5-10 minutes.
Add garlic, and cook, stirring frequently, for 30 seconds.
Stir in tomato paste, and cook, stirring it in, for 1 minutes.
Add tomato sauce, diced tomatoes with juice, basil, oregano, baking soda, and salt and pepper to taste.
Stir in lentils and water.
Simmer, stirring regularly, until lentils have softened, about 20-30 minutes.
Notes
*Disclaimer: I'm not a nutritionist. Recipe nutrition facts are estimates.
**1 Weight Watchers Freestyle Point per serving.
Nutrition
Serving:
1
serving
|
Calories:
195
kcal
|
Carbohydrates:
31
g
|
Protein:
11
g
|
Fat:
3
g
|
Sodium:
414
mg
|
Potassium:
782
mg
|
Fiber:
13
g
|
Sugar:
6
g
|
Vitamin A:
3545
IU
|
Vitamin C:
11.5
mg
|
Calcium:
70
mg
|
Iron:
4.6
mg