Lentil Bolognese Gluten-Free Pasta

A robust, plant-based bolognese sauce made with brown lentils and fresh garden tomatoes, simmered with aromatic herbs and served over gluten-free pasta and tender zucchini.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Medium
• Cost: $2.83/serving

Dietary

• Vegetarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Fat
• Low-Sugar
• High-Protein
• Halal
• Kosher
• High-Fiber

Tags

• comfort food
• savory
• healthy
• boil
• steam
• one-pot

Ingredients

• 16 ounce gluten-free pasta (high-protein)
• 3.5 cup brown lentils (dry)
• 10 cup vegetable broth (no-sodium)
• 8 Roma tomatoes (roughly chopped)
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 0.5 cup fresh basil (chopped)
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 4 zucchinis (medium, thinly sliced or spiraled)
• 6 cup water

Instructions

1. Rinse the 3 1/2 cups dry brown lentils thoroughly. In a large pot, combine the rinsed lentils with 6 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside.
2. While lentils cook, prepare the sauce: In a separate large pot or Dutch oven, heat 1/4 cup of water over medium heat. Add the 1 large diced yellow onion and water-sauté for 5-7 minutes until softened, adding more water if needed.
3. Add the 6 minced cloves garlic and water-sauté for 1 minute until fragrant.
4. Stir in the 8 roughly chopped Roma tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
5. Add the cooked lentils and 10 cups no-sodium vegetable broth to the sauce. Bring to a simmer and cook for 10 minutes to allow flavors to meld. Stir in the 1/2 cup chopped fresh basil.
6. While the sauce simmers, cook the gluten-free pasta according to package directions. In a separate pan, steam the 4 medium thinly sliced or spiraled zucchini until tender-crisp, about 3-5 minutes.
7. Serve the lentil bolognese generously over the gluten-free pasta, with a side of steamed zucchini.

Nutrition (per serving)

• Calories: 556
• Protein: 27.8 g
• Carbohydrates: 114.3 g
• Fat: 1 g
• Fiber: 14.3 g
• Sodium: 957 mg
• Sugar: 9.5 g