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LENTIL BOLOGNESE PASTA
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DESCRIPTION SERVINGS: servings


INGREDIENTS


INSTRUCTIONS

  1. For lentil "meat," start by cooking lentils in vegetable broth, boiling for 10 minutes or until lentils are tender but NOT mushy.
  2. Drain any remaining vegetable broth WELL.
  3. In a food processor, pulse together lentils, mushrooms, oregano, thyme, and garlic until well assimilated but not smooth.
  4. Once your ingredients are mulched up evenly, add walnuts and pulse a final few times
  5. You should now be able to form your mixture into balls.
  6. (To form meatballs, place 1 - 2 one-inch balls on a baking tray and cook at 350 degrees for 20 minutes)
LENTIL BOLOGNESE Sauce
  1. In a heated pan, water sauté mushrooms, onion, zucchini, and kale until veggies are tender.
  2. Once veggies are cooked to your liking, add 1/2 of your lentil mixture and stir in marinara sauce. (refrigerate remaining lentil mixture)
  3. Once hot, serve over a whole grain or lentil pasta of your choice. May be topped with a lentil "meat" ball
  4. This recipe yields roughy four servings. Serve immediately and refrigerate the remainder for later.


RECIPE NOTES

Delicious Vegan Bolognese.  This dish can be served over a bean or lentil pasta to avoid using your grains for the day or a whole grain pasta.


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