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Lentil bolognese
2
- Extra virgin olive oil, garlic infused for added flavor, 1½ tbsp(s)
- Onion, ½ medium, chopped
- Celery, raw, 3 stalk(s), medium, chopped
- Carrots, 1 medium, chopped
- Tomato paste, 2 tbsp(s), no added salt
- Lentils, canned, no-added-salt, drained, 1¼ cup(s), rinsed
- Low-sodium vegetable broth, 2 cup(s)
- Black pepper, 1 dash(es)
- Zucchini, noodles, 2 cup(s)
- Parsley, fresh, ¼ cup(s), continental, leaves
- Red chili flakes, 1 dash(es), (optional)
Method
Heat oil in a medium skillet over medium heat.
Add onion, celery and carrot. Cook, stirring occasionally, for 8 to 10 minutes or until very soft.
Stir in tomato paste. Cook, stirring constantly, for 3 minutes or until starting to stick to base of skillet.
Stir in lentils and broth. Cook, partially covered and stirring occasionally, for 15 minutes or until sauce reduces. Season with black pepper.
Divide zucchini noodles among serving bowls. Top with lentil mixture. Serve with parsley and chili flakes, if using.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
2.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
2 |
|
S
|
0 |
Nutrition Facts
| Calories | 281 |
| Total Fat | 11.1 g |
| - Saturated Fat | 1.6 g |
| Cholesterol | 0 mg |
| Sodium | 262 mg |
| Total Carbohydrate | 35.7 g |
| - Dietary Fiber | 14 g |
| - Total Sugars | 10.9 g |
| -- Added Sugars | 0 g |
| Protein | 11.2 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!