Lentils are high in fiber and a good source of iron and protein. This bolognese recipe can be used over pasta, in a shepard’s pie or eaten with rice and veggies.
Ingredients:
- 2 tbsp olive oil (or water if you’re oil-free)
- 1 large onion, diced
- 1 tsp minced garlic (or more)
- 1 cup lentils, uncooked
- 1/2 cup tomato paste
- 1/4 red wine (optional)
- 1 cup frozen peas (or other vegetables such as carrots or celery)
- 3 roma tomatoes, diced
- 3 cups of veggie broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
Instructions:
- Sauté the onion and garlic with the olive oil on medium-high heat, until the onions are soft and brown.
- Add the spices and peas, sautéing on medium heat for 3 minutes.
- Add the tomato paste and red wine, and cook until most of the wine has cooked off.
- Add the tomatoes and cook for a further 1 minute.
- Add the lentils and veggie broth. Bring the liquid to a boil, then cover with the lid and turn the heat down to low. Cook for 20 minutes or so, until the lentils are tender, stirring every 5-7 minutes.
- Serve with pasta or rice, or add it to a baking dish and top with mashed potatoes for a shepard’s pie.