Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 cup cooked green or brown lentils (or canned, rinsed and drained)
- 1 can (14 oz) crushed tomatoes
- ½ cup tomato paste
- ½ cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 12 oz pasta of choice (e.g., spaghetti, linguine, or penne)
- Fresh parsley, for garnish
Instructions:
-
Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside. -
Sauté Vegetables
Heat olive oil in a large skillet over medium heat.
Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened. -
Add Lentils and Tomatoes
Stir in cooked lentils, crushed tomatoes, tomato paste, and vegetable broth. -
Season the Sauce
Add oregano, basil, smoked paprika, salt, and pepper. Stir well and bring to a simmer.
Reduce heat and let the sauce cook for 15–20 minutes, stirring occasionally, until thickened. -
Combine with Pasta
Toss the cooked pasta in the lentil bolognese sauce until well coated. -
Serve
Divide into bowls, garnish with fresh parsley, and serve hot.