Red Lentil Bolognese

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This dish is a staple at my house.  I started making this every week because it was a pasta dish that my toddler enjoyed that also contained a hearty helping of vegetarian protein and veggies.  If you have a picky eater you may know how hard it can be to find an easy dish that also hits so many nutrient goals. Feel free to use your favorite pasta with this, I like a nice spiral pasta but gluten-free chickpea or even zucchini noodles work great here as well.  Be sure to cook the pasta until just al dente, as it will continue to cook a bit once you add it to the hot sauce. Chopped kale also makes a nice substitute for the spinach.  Leftovers keep for a few days in the fridge and heat up wonderfully.




3 carrots, shredded

1 cup of spinach, chopped

3 garlic cloves, chopped

2 shallots, chopped

1 teaspoon oregano

32 ounces favorite marinara sauce

1 cup water

1/2 cup red lentils

1/2 pound your favorite pasta, cooked al dente

salt and pepper to taste


Heat oil in a large pan over medium heat, once hot add the garlic and shallots and cook until fragrant

Add the shredded carrots, chopped spinach, oregano, salt and pepper. Stir and cook for a few minutes or until the carrots are soft

Add the marinara sauce, water, and red lentils to the pan. reduce heat to low, cover and cook for about 20 minutes.  Stirring occasionally to prevent the lentils from sticking the bottom of pan

Once the lentils are cooked through, add the pasta, stir to coat and serve garnished with fresh basil