Lentil Bolognese

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

1 tablespoon olive oil, or to taste

1 tablespoon onion powder

2 cloves garlic, crushed and finely chopped

½ red bell pepper, thinly sliced

1 carrot, cut into small cubes

½ cup red wine

1 (14 ounce) can diced tomatoes

1 cup vegetable broth

1 (15 ounce) can green lentils, drained

1 teaspoon ground paprika, or more to taste

1 teaspoon dried basil, or more to taste

1 teaspoon dried oregano, or more to taste

1 teaspoon mixed dried herbs, or to taste

1 pinch ground nutmeg

Directions

Heat olive oil in a large pot over medium heat. Add garlic and sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes.

Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, onion powder, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Nutrition

• Calories: 202 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Sodium: 399 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 11 g
• Total Sugars: 8 g
• Protein: 9 g