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One-Pot Lentil Bolognese Pasta
Enveloped in a rich, flavorful tomato sauce with lentils and topped with fresh basil and red pepper flakes.
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
- ½ white onion, thinely sliced
- 1 cup halved cherry tomatoes
- 4-6 garlic cloves, sliced
- ¾ cup lentils, soaked soak in boiling water for 10 min.
- 16 oz. canned whole tomatoes
- 1 cup packed, fresh basil leaves
- 1 tbsp fresh oregano, diced (or 2 tsp dried)
- 1 tbsp chopped, sundried tomatoes
- 1 tbsp nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- Dash of red pepper flakes
- 12 oz. pasta of choice (I used spaghetti)
- 2 ½ cups water
Instructions
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Add all ingredients into a large pot. Stir frequently while bringing to a simmer over medium-high heat (to ensure pasta doesn't stick together). Cover and cook for 10-12 min. until noodles are al' dente (making sure they aren't overcooked). Season with salt and pepper if desired.
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Serve with torn fresh basil leaves, dash of red pepper flakes, and freshly ground black pepper.