Have you ever tried Lentil Bolognese? If not, you're missing out on a delicious twist on a classic dish! It's packed with protein and fiber, perfect for a hearty meal. Picture slurping spaghetti or digging into stuffed shells, all topped with that rich, savory goodness. There are so many ways to enjoy this dish, each one more tempting than the last. Ready to discover five pasta recipes that'll make your taste buds dance?
Classic Lentil Bolognese With Spaghetti
Classic Lentil Bolognese With Spaghetti is a hearty, nutritious twist on the traditional Italian meat sauce. This vegetarian version incorporates lentils instead of ground meat, providing a rich texture and flavor that pairs perfectly with al dente spaghetti.
Loaded with vegetables, herbs, and spices, this dish isn't only delicious but also packed with protein and fiber, making it a wholesome meal for any day of the week.
Ingredients:
- 8 oz spaghetti
- 1 cup green or brown lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 3 cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil or parsley for garnish (optional)
Cooking Instructions:
In a large pot, heat a splash of olive oil over medium heat, then add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant. Add the rinsed lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, and red pepper flakes.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender.
Meanwhile, cook the spaghetti according to the package instructions, then drain and set aside. Once the lentil sauce has thickened, season with salt and pepper to taste.
Serve the lentil bolognese over the spaghetti, garnishing with fresh basil or parsley if desired.
Extra Tips:
For extra depth of flavor, consider adding a splash of red wine to the lentil mixture while it simmers.
You can also experiment with different types of lentils; red lentils will cook faster but may yield a different texture. If you prefer a smoother sauce, blend half of the lentil mixture before combining it back with the rest.
Finally, this dish can be made ahead of time and reheated, making it perfect for meal prep or busy weeknights!
Lentil Bolognese Stuffed Shells
Lentil Bolognese Stuffed Shells are a delicious and hearty twist on the classic Italian dish, perfect for a cozy dinner or a family gathering. The combination of protein-packed lentils with rich tomato sauce and creamy cheese creates a satisfying meal that's both nutritious and flavorful. This recipe is easy to follow and will leave your taste buds wanting more!
Ingredients:
- 12 large pasta shells
- 1 cup cooked lentils (green or brown)
- 1 cup marinara sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions, draining and setting aside.
In a large skillet, sauté the onion, garlic, carrot, and celery over medium heat until softened, about 5-7 minutes. Stir in the cooked lentils, marinara sauce, oregano, basil, salt, and pepper, cooking for another 5 minutes until heated through.
In a mixing bowl, combine the ricotta cheese with half of the mozzarella and Parmesan cheeses. Stuff each cooked shell with the lentil mixture and place them in a baking dish.
Pour any remaining marinara sauce over the stuffed shells, top with the remaining mozzarella and Parmesan, and bake for 25-30 minutes until bubbly and golden.
Extra Tips:
For added flavor, you can mix in some chopped spinach or kale into the lentil filling for extra nutrition.
If you prefer a little heat, consider adding crushed red pepper flakes to the marinara sauce.
You can also prepare the shells ahead of time and refrigerate them until you're ready to bake, making this a great option for meal prep or entertaining.
Don't forget to garnish with fresh basil before serving for a pop of color and freshness!
Lentil Bolognese Lasagna
Lentil Bolognese Lasagna is a hearty, satisfying dish that brings together the rich flavors of a traditional Bolognese sauce, made with lentils instead of meat, layered between sheets of pasta and creamy cheese. This vegetarian-friendly lasagna isn't only delicious but also packed with protein and nutrients, making it a wholesome meal for the whole family.
Perfect for a cozy dinner or a gathering with friends, this recipe is sure to impress even the most devoted carnivores.
Ingredients:
- 9 lasagna noodles
- 1 cup green or brown lentils, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Begin by cooking the lasagna noodles according to package instructions until al dente.
In a large pot, sauté the onion, garlic, carrot, and celery over medium heat until softened, about 5 minutes. Add the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Pour in 2 cups of water and bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender and the sauce thickens.
Preheat your oven to 375°F (190°C). Spread a thin layer of the lentil sauce in the bottom of a 9×13 inch baking dish. Layer three lasagna noodles over the sauce, followed by half of the ricotta cheese, a third of the mozzarella, and a third of the remaining lentil sauce.
Repeat the layers, finishing with noodles, the remaining lentil sauce, and the rest of the mozzarella and Parmesan cheese on top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden. Let it cool for 10 minutes before slicing.
Extra Tips:
For a more flavorful sauce, consider adding a splash of red wine or a teaspoon of balsamic vinegar while cooking the lentils.
You can also incorporate sautéed mushrooms or spinach into the sauce for added texture and nutrition. If you're short on time, you can use no-boil lasagna noodles, which eliminate the need for pre-cooking.
Finally, this lasagna can be made ahead of time and stored in the refrigerator or freezer for easy meal prep; just be sure to adjust the baking time accordingly when you cook it from cold.
Enjoy your delicious Lentil Bolognese Lasagna!
Creamy Lentil Bolognese Penne
Creamy Lentil Bolognese Penne is a delightful twist on a classic pasta dish, combining the hearty richness of lentils with a creamy sauce that will satisfy both vegetarians and meat-lovers alike. This dish isn't only indulgent but also packed with nutrients, making it a perfect weeknight dinner option.
The creamy texture complements the al dente penne pasta and the savory lentil bolognese, creating a wholesome meal that's both comforting and delicious.
Ingredients:
- 2 cups penne pasta
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
Start by cooking the penne pasta according to the package instructions until al dente.
Meanwhile, in a large skillet, heat the olive oil over medium heat and sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes.
Add the rinsed lentils, crushed tomatoes, vegetable broth, oregano, basil, salt, and pepper to the skillet. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender and the mixture has thickened.
Once the lentils are cooked, stir in the heavy cream or coconut cream until well combined. Ultimately, toss the cooked penne with the lentil bolognese sauce until evenly coated.
Extra Tips:
For an extra layer of flavor, consider adding a splash of red wine to the skillet while sautéing the vegetables.
Additionally, you can customize the creaminess of the dish by adjusting the amount of cream to your preference or substituting it with a plant-based cream for a vegan option.
If you enjoy a bit of spice, a pinch of red pepper flakes can uplift the dish further.
Lentil Bolognese Zucchini Noodles
Lentil Bolognese Zucchini Noodles are a delicious and healthy twist on the classic pasta dish, perfect for those looking to reduce carbs or add more vegetables to their meals. This recipe combines hearty lentils, aromatic vegetables, and rich tomato sauce, all served over spiralized zucchini noodles. The result is a satisfying and nutritious meal that isn't only easy to prepare but also bursting with flavor.
Ingredients:
- 2 medium zucchinis
- 1 cup green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Cooking Instructions:
Begin by spiralizing the zucchinis to create noodles and set them aside.
In a large skillet, heat the olive oil over medium heat and add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft.
Stir in the lentils, crushed tomatoes, tomato paste, oregano, and basil, and season with salt and pepper. Bring the mixture to a simmer, cover, and let it cook for about 30 minutes, or until the lentils are tender.
While the Bolognese sauce is simmering, lightly sauté the zucchini noodles in another pan for 2-3 minutes until just tender.
Serve the lentil Bolognese over the zucchini noodles, garnished with fresh basil if desired.
Extra Tips:
To improve the flavor of your Lentil Bolognese, consider adding a splash of red wine or a dash of balsamic vinegar to the sauce while it simmers.
You can also customize the dish by adding other vegetables like mushrooms or bell peppers to the sauce for added texture and nutrition.
If you prefer a thicker sauce, let it cook uncovered for the last few minutes.
For meal prep, the lentil Bolognese can be made in advance and stored in the refrigerator for up to 4 days or frozen for longer storage.