Chunky Lentil Bolognese with Spiralized Sweet Potatoes
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups.
2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes or until slightly softened. Stir in salt and black pepper to taste.
3. Divide noodles into 6 bowls; evenly top with lentil Bolognese and sprinkle with parsley.
- 5 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 97 mg Sodium
- 35 g Carbohydrate
- 6 g Fiber
- 9 g Sugars
- 0 g Added sugars
- 5 g Protein
Directions
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups.
2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes or until slightly softened. Stir in salt and black pepper to taste.
3. Divide noodles into 6 bowls; evenly top with lentil Bolognese and sprinkle with parsley.
