NUTRITION

SERVINGS

INGREDIENTS

0.6 cup dry green lentils

2 oz dry chickpea pasta

0.5 tbsp extra virgin olive oil

1 medium yellow onion

2 medium carrots

1 stalk celery

3 cloves garlic

0.75 cup tomato puree

1 cup vegetable broth

1 tsp dried oregano

1 tsp sea salt

0.5 tsp black pepper

1 whole bay leaf

2 tbsp grated parmesan cheese

1 tbsp fresh basil

PREPARATION

• 1

  Rinse the green lentils thoroughly under cold running water and set aside.

• 2

  Chop the yellow onion, carrots, and celery into large, rustic chunks to ensure a hearty texture in the final sauce.

• 3

  Heat the extra virgin olive oil in a large saucepan over medium heat on the stove top.

• 4

  Add the onion, carrots, and celery to the pan and sauté for about 8 minutes until the vegetables begin to soften and brown slightly.

• 5

  Stir in the minced garlic and cook for another 60 seconds until the aroma is released.

• 6

  Pour in the dry lentils, tomato puree, vegetable broth, dried oregano, sea salt, black pepper, and the bay leaf.

• 7

  Bring the mixture to a gentle boil, then lower the heat and simmer covered for 25 to 30 minutes until the lentils are tender.

• 8

  While the sauce thickens, cook the chickpea pasta in a separate pot of boiling salted water according to the package directions until al dente.

• 9

  Remove the bay leaf from the bolognese sauce and stir in the fresh basil just before serving.

• 10

  Ladle the chunky lentil bolognese over the cooked pasta and finish with a generous sprinkle of grated parmesan cheese.