Meatless Mains

LENTIL BOLOGNESE

LENTIL BOLOGNESE

Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This healthy and simple lentil Bolognese is full of fiber and plantpowered
protein and makes a satisfying meal any night of the
week. French lentilles du Puy give the sauce a meaty consistency
while mushrooms lend an umami flavor. Vegan and allergy-free,
this delicious and healthy dish full is of traditional Italian flavors.
Serves 8
1 pound lentilles du Puy, rinsed and picked through
4 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
2 (28-ounce) cans crushed tomatoes
4 shallots, diced
2 medium carrots, diced
2 celery stalks, diced
1 cup sliced button mushrooms
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon extra-virgin olive oil
1 teaspoon dried marjoram
1 teaspoon crushed red pepper flakes
1. Combine all the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours, until lentils and vegetables are
tender and the sauce has thickened.
2. Serve hot over whole-wheat pasta, vegetable noodles, or your
favorite grains.
Per Serving (2 cups): Calories: 300; Total Fat: 2g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg;
Sodium: 384mg; Carbohydrates: 51g; Fiber: 21g; Sugars: 9g; Protein: 19g

COOKING TIP: French lentilles du Puy hold up best to slow cooking.
However, the more common brown lentils are a perfectly delicious
substitute.