High-Protein Lentil Bolognese Pasta
High-Protein Lentil Bolognese Pasta
Ingredients
For the Lentil Bolognese
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, optional
- 1 cup brown or green lentils, rinsed
- 28 ounces crushed tomatoes, 1 can
- 2 1/2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
For the Pasta
- 12 ounces high-protein pasta, such as lentil, chickpea, or whole wheat penne/spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup fresh basil, chopped, for garnish
- 2 tablespoons vegan Parmesan cheese, grated, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
⏱️ 7 min
- 2
Add minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min
- 3
If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
⏱️ 3 min
- 4
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Reduce heat to low, cover, and let the bolognese simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more vegetable broth.
⏱️ 30 min
- 6
While the bolognese simmers, cook the high-protein pasta according to package directions. Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente. Drain well.
⏱️ 10 min
- 7
Once the bolognese is ready, remove the bay leaf. Stir in the nutritional yeast, if using, and taste to adjust seasonings as needed.
⏱️ 2 min
- 8
Serve the lentil bolognese over the cooked pasta. Garnish with fresh chopped basil and optional vegan Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Lentil Bolognese Pasta
Ingredients
For the Lentil Bolognese
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, optional
- 1 cup brown or green lentils, rinsed
- 28 ounces crushed tomatoes, 1 can
- 2 1/2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
For the Pasta
- 12 ounces high-protein pasta, such as lentil, chickpea, or whole wheat penne/spaghetti
- 1 tablespoon salt, for pasta water
For Serving
- 1/4 cup fresh basil, chopped, for garnish
- 2 tablespoons vegan Parmesan cheese, grated, optional
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
⏱️ 7 min - 2
Add minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min - 3
If using, pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Cook for 2-3 minutes until the wine has mostly evaporated.
⏱️ 3 min - 4
Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Reduce heat to low, cover, and let the bolognese simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash more vegetable broth.
⏱️ 30 min - 6
While the bolognese simmers, cook the high-protein pasta according to package directions. Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente. Drain well.
⏱️ 10 min - 7
Once the bolognese is ready, remove the bay leaf. Stir in the nutritional yeast, if using, and taste to adjust seasonings as needed.
⏱️ 2 min - 8
Serve the lentil bolognese over the cooked pasta. Garnish with fresh chopped basil and optional vegan Parmesan cheese.
⏱️ 1 min