LET'S TRY THIS EASY DELICIOUS RECIPE TOGETHER ! |
Lentil Bolognese
1Lb Pasta (any type you like ,recommend using veggie pasta )
1/2 cup yellow onion diced
3 garlic cloves minced
1 cup white mushrooms diced
1 tsp oregano
1/2 tsp red pepper flakes
Salt and pepper to paste(My go-to seasonings are Frontier Cajun, Creole, herbs of Italy, and Vegan chickenless seasoning)
14 oz. fire-roasted diced tomatoes
1 cup lentils (green or brown) rinsed
Olive oil
½ tablespoon of brown sugar or maple syrup
2 1/2 cups water
1 cup Arrabbiata sauce, can also add more if you like ( or your favorite pasta sauce)
½ cup of Parmigiano Reggiano
Cook the pasta over the stove as you normally would.
Cook lentils as you usually would, not too soft
In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt, and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.
Next, add the diced tomatoes, Arrabbiata sauce, Parmigiano Reggiano cooked lentils, and gently combine. Place a lid on the skillet, bring the mixture to a boil, reduce heat to low, and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.
Add any seasonings for taste.
Serve lentil Bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan), and enjoy!
1Lb Pasta (any type you like ,recommend using veggie pasta )
1/2 cup yellow onion diced
3 garlic cloves minced
1 cup white mushrooms diced
1 tsp oregano
1/2 tsp red pepper flakes
Salt and pepper to paste(My go-to seasonings are Frontier Cajun, Creole, herbs of Italy, and Vegan chickenless seasoning)
14 oz. fire-roasted diced tomatoes
1 cup lentils (green or brown) rinsed
Olive oil
½ tablespoon of brown sugar or maple syrup
2 1/2 cups water
1 cup Arrabbiata sauce, can also add more if you like ( or your favorite pasta sauce)
½ cup of Parmigiano Reggiano
Cook the pasta over the stove as you normally would.
Cook lentils as you usually would, not too soft
In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt, and pepper, along with 1 tbsp olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.
Next, add the diced tomatoes, Arrabbiata sauce, Parmigiano Reggiano cooked lentils, and gently combine. Place a lid on the skillet, bring the mixture to a boil, reduce heat to low, and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.
Add any seasonings for taste.
Serve lentil Bolognese over pasta, sprinkle with additional red pepper flakes (+ parmesan cheese if not vegan), and enjoy!
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