While eating pasta frequently wouldn’t be a problem for my tastebuds, it would be an issue for my health (and waistline). With that being said (written), I am continuing to make different variations to see which healthier alternatives I like the most.
The most recent recipe experiment uses lentils in the sauce as a replacement for the usual ground beef or pork. If you’re like me, you probably have a bag of lentils in your pantry just waiting to be used. And, this recipe by Angela from Counts of the Netherworld is the perfect solution for my spaghetti cravings. The lentils are very similar to ground beef, making them the perfect healthier alternative.
Pasta with Lentil Sauce
Ingredients
1 cup Lentils (Red or Tri-colored), rinsed
1 lb. Pasta of Your Choice
1 tsp Oregano
3 Garlic Cloves, minced
½ cup Yellow Onion, diced
1 cup White Mushrooms, diced
1 tsp Red Pepper Flakes
24 oz Favorite Pasta Sauce
14 oz Fire Roasted Diced Tomatoes
¾ cup Water
Salt and Pepper
Instructions
Add 1 tablespoon olive oil to a large skillet. Add the garlic, onion, oregano, mushrooms, red pepper, pepper, and salt. Sauté for about 3 to 5 minutes till the mushrooms and onion are tender.
Then, add the tomato sauce, diced tomatoes, water, and lentils and stir to blend. Allow the mixture to simmer for about 15-18 minutes or until the lentils are cooked, stirring occasionally. At this time, cook pasta as per instructions.
Serve the lentil Bolognese sauce over the pasta. Sprinkle with extra red pepper flakes and parmesan cheese.
Related:
Pesto Chicken and Macaroni Recipe