Lentil Bolognese

When I was younger, my mother used to make us "espagueti con carne molida," also known as spaghetti Bolognese. 🍝 It was hearty, affordable, and easy to make. However, since it is a meat-based sauce, I haven't had it in almost a decade.⁠ Recently, I was inspired to recreate a #meatless version of this childhood favorite using some of the ingredients I always have on hand. ⁠🥳
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I know I get excited about many of the recipes I come up with, BUT this one is definitely one of my favorites!!! 🕺🏻💯 The texture is amazing, and it's packed with flavor, fiber, protein, and love. ⁠
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💡FUN FACT: 1c dry lentils contain 20g fiber and 48g protein ⁠

Ingredients

• 2 tbsp avocado oil

• 1.25c mirepoix (I bought a 10oz pre-cut container, you can find at the pre-cut section of the supermarket)

• 5 cloves of garlic, minced

• 5oz shitake mushroom, chopped

• S + P

• 1 can diced tomatoes, no salt added

• 1c dry red lentils, rinsed

• 2c water

• 24 oz jar of tomato sauce (I used my fave @Rao’s Arrabbiata)
  
  

Directions

• Add avocado oil, mirepoix, garlic, mushrooms, and s + p to a sauté pan and sauté for 5-7 minutes.

• Add diced tomatoes, red lentils, water, and tomato sauce to the pan and cover.

• Bring to a boil and then simmer for about 30 minutes (stirring occasionally to get your desired consistency)

• Serve on top of your favorite pasta, and enjoy!

ALSO TRY: warm up the leftovers the next day, add some fresh avocado, and serve with your favorite tortilla chips for a yummy snack or put some lentil Bolognese between a whole wheat bun + a few avocado slices for a delicious sloppy Joe!