Lentil Bolognese
This Lentil Bolognese makes the perfect vegetarian comfort food.
Ingredients
- 1/2 cup Dried Lentils
- 1 Carrot large
- 1 1/2 cups Tomato Sauce
- 1/2 Sweet Onion
- 5 Garlic Cloves
- Salt, Pepper to taste
- Fresh or Dried Basil
- 1 Spaghetti Squash
- Avocado Oil
- 1/2 cup Water
Instructions
- Preheat oven to 400 degrees.
- Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
- Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
- Once finished, remove the spaghetti squash from the oven and allow to cool.
- Peel the outside of the carrot and cut the carrot into small cubes.
- In a pan, heat up avocado oil and add the carrot cubes to the pan. Cook for a few minutes or until the carrots begin to soften.
- Cut up the sweet onion into small pieces and add to the pan with the carrots. Cook for 1-2 minutes.
- Mince the garlic. Add additional avocado oil to the pan and place the minced garlic in the pan. Make sure the garlic is in the avocado oil so it can cook in the oil. Cook for about 30 seconds.
- Add the lentils to the pan, tomato sauce, and water. Cook for a few minutes or until the bolognese begins to thicken.
- Season with salt, pepper, and fresh or dried basil.
- Place the spaghetti squash on a plate and top with lentil bolognese.
Notes
Can substitute with 1 cup canned green lentils.