Lentil Bolognese with Tagliatelle and Fresh Arugula Salad

A rich and savory vegetarian Bolognese sauce made with brown lentils, aromatic vegetables, and crushed tomatoes, served over al dente tagliatelle pasta, complemented by a light, peppery arugula salad.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.50/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Pescatarian
• Low-Fat

Tags

• one-pot
• comfort food
• savory
• healthy
• rich
• bake

Ingredients

• 4 tablespoon olive oil (extra virgin, for salad dressing)
• 1 yellow onion (medium, diced)
• 2 carrots (medium, peeled, diced)
• 2 celeries (diced)
• 4 clove garlic (minced)
• 1 cup brown lentils (dry, rinsed)
• 1 can crushed tomatoes (28 ounce)
• 4 cup vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 0.25 cup fresh parsley (chopped)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 16 ounce tagliatelle pasta
• 5 ounce fresh arugula
• 1 tablespoon red wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 8 to 10 minutes, until the vegetables are softened. Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly. Do not let the garlic brown.
2. Stir in the rinsed brown lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
3. While the bolognese simmers, prepare the tagliatelle pasta according to package directions in a separate pot of salted boiling water. Cook until al dente. Drain well.
4. In a large bowl, combine the fresh arugula, 2 tablespoons of extra virgin olive oil, and 1 tablespoon of red wine vinegar. Toss gently to coat. Season the salad with 1/2 teaspoon of salt and a pinch of black pepper to taste.
5. Once the bolognese is ready, stir in the fresh parsley. Taste and adjust seasoning as needed.
6. Serve the hearty lentil bolognese over the cooked tagliatelle pasta, accompanied by the fresh arugula salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This bolognese also freezes well for longer storage.

Nutrition (per serving)

• Calories: 583
• Protein: 20.6 g
• Carbohydrates: 98.2 g
• Fat: 13 g
• Fiber: 10.6 g
• Sodium: 1469 mg
• Saturated Fat: 2 g
• Sugar: 12.6 g
• Cholesterol: 53 mg