YOUR SOLIN GENERATED RECIPE
Lentil Bolognese Pasta with Fresh Herbs
Hearty lentils and aromatic vegetables simmered in a savory tomato sauce, tossed with protein-rich chickpea pasta and finished with a velvety dollop of Greek yogurt.
INGREDIENTS
1.5 oz Chickpea pasta
0.75 cup Cooked brown lentils
0.5 cup Tomato puree
0.5 cup Non-fat Greek yogurt
2 tbsp Nutritional yeast
1 tbsp Hemp hearts
0.25 cup Yellow onion
0.25 cup Carrot
0.25 cup Celery
1 clove Garlic
0.5 tsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh basil
PREPARATION
Bring a medium pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat.
Add the finely diced onion, carrot, and celery to the skillet, sautéing for 5-6 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.
Add the cooked lentils and tomato puree to the skillet, stirring to combine. Season with sea salt and black pepper.
Lower the heat and let the sauce simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from the heat. Stir in the nutritional yeast and the Greek yogurt until the sauce is creamy and well incorporated.
Drain the pasta, reserving 2 tablespoons of pasta water. Toss the pasta with the lentil sauce, adding the reserved water if needed to reach your desired consistency.
Serve immediately topped with hemp hearts and freshly chopped basil.