Description
Lentil Bolognese Pasta with Parmesan is a heartwarming dish that combines earthy lentils, zesty tomatoes, and aromatic herbs into a rich sauce served over your favorite pasta. This comforting meal is perfect for family dinners or casual gatherings, delivering restaurant-quality flavors that will impress everyone at the table. With its delightful aroma and satisfying textures, it’s a dish you’ll want to savor again and again.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 (14 oz) can crushed tomatoes
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 8 oz pasta of choice (spaghetti recommended)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions
- Rinse lentils under cold water and simmer in a pot with enough water for about 20-25 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent (3-4 minutes).
- Add diced carrots and celery; cook for an additional 4-5 minutes until softened.
- Stir in crushed tomatoes and cooked lentils. Add Italian seasoning; let simmer for about 15 minutes.
- Cook pasta according to package instructions and reserve half a cup of pasta water before draining.
- Combine the pasta with the lentil sauce in the skillet, using reserved pasta water as needed for desired consistency.
- Serve topped with freshly grated Parmesan cheese and optional basil.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 430
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 16g
- Protein: 19g
- Cholesterol: 10mg
Keywords: - For added flavor, consider deglazing the pan with a splash of red wine after sautéing the vegetables. - Customize this recipe by adding cooked mushrooms or spinach for extra nutrition. - To make it vegan, substitute Parmesan cheese with nutritional yeast.