NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked brown lentils

0.5 cup whole wheat pasta

0.5 cup low-fat cottage cheese

4 tbsp nutritional yeast

2 tbsp grated parmesan cheese

0.5 cup tomato puree

0.25 cup diced yellow onion

0.25 cup diced carrot

1 clove minced garlic

1 tsp olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente, then drain.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced onion and carrot to the skillet, sautéing for 5-7 minutes until the vegetables are softened and slightly caramelized.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the tomato puree, dried oregano, sea salt, and black pepper, allowing the sauce to simmer gently for 5 minutes.

• 6

  In a small blender or food processor, pulse the cottage cheese until completely smooth, then stir it into the tomato sauce along with the nutritional yeast to create a creamy, protein-rich base.

• 7

  Fold the cooked lentils into the sauce and cook for another 2 minutes until heated through.

• 8

  Toss the cooked pasta with the lentil bolognese sauce until well coated.

• 9

  Serve immediately topped with grated parmesan cheese.