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Lentil bolognese

0
Main Meals (Dinners)|Mediterranean
Servings
2

Try a fresh take on spaghetti bolognese with the use of lentils and zucchini noodles. This lighter twist on a classic favorite is full of goodness and sure to impress. Incorporating fiber and protein-rich legumes, such as lentils, into your meals is a great way to support your heart health. Legumes help stabilize blood sugar and reduce bad cholesterol levels.

  • 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
Vegetables
2.6
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
2
S
Sweets
0

Nutrition Facts

Calories281
Total Fat11.1 g
- Saturated Fat1.6 g
Cholesterol0 mg
Sodium262 mg
Total Carbohydrate35.7 g
- Dietary Fiber14 g
- Total Sugars10.9 g
-- Added Sugars0 g
Protein11.2 g

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