Vegetarian Lentil Bolognese (Edit recipe)

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Recipe by Katie Farina. With Bionatuare ingredients, a splash of white wine, and the hearty goodness of lentils, this vegetarian bolognese is filling and full of flavor!

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PREP TIME

25 minutes

COOK TIME

30 minutes to 35 minutes

INGREDIENTS

12

Serves: 4

Ingredients

2 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
1 whole Yellow Onion, medium, small dice
2 whole Carrots, medium, small dice
1 tsp Basil, Dried, or herb of choice like thyme or herbs de Provence
1 Tbsp Organic Tomato Paste - Bionaturae
.25 cup White Wine
28 oz Organic Crushed Tomatoes - Bionaturae
1 Tbsp Granulated White Sugar
1 cup Lentils, Dried, cooked, green or brown
8.8 oz Organic Traditional Egg Tagliatelle - Bionaturae

optional garnish

1-2 Tbsp Parmigiano Reggiano

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a medium pot over medium-low heat. Once hot, cover the bottom of the pot with olive oil. Once oil is hot, add onion and a big pinch of salt. Let sauté until translucent, about 10 minutes, stirring often.
Add carrots and herbs; sauté another 10 minutes. Add tomato paste and stir until paste is well incorporated, about 1 minute. Add white wine to deglaze. Stir often until wine is cooked off, about 5 minutes.
Add tomatoes and sugar. Simmer on low for 30 minutes, stirring often. Add cooked lentils and salt to taste. Meanwhile, cook pasta according to package directions. Pour sauce over cooked pasta and garnish with Parmigiano if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	466
Fat:	10 g
Carbohydrates:	83 g
Protein:	18 g
Cholesterol:	73 g
Sodium:	64 mg
Fiber:	15 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.