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Lentil Bolognese

Serves 4-6

1 lb pasta of your choice; reg or g/f

3 garlic cloves; minced

1 small yellow onion; diced

1 tsp dried oregano

1-28 oz can crushed tomatoes

1-14 oz can brown lentils; drained & rinsed

salt & pepper

olive oil

2 Tbsp nutritional yeast

Fill a large pasta pot with water and set to boil. Heat a dutch oven or medium size sauce pan on medium heat.  Add a tablespoon of olive oil (or for a low fat version, add 2 tablespoons of water) and add onions, along with a generous pinch of salt.  Saute the onions for 2-3 minutes or until translucent.  Add the garlic and cook until fragrant (be careful not to burn).  Add the oregano, tomatoes and another pinch of salt and stir.  Bring to a boil and reduce to simmer.  Add the lentils and stir together.  Note: if you have any red wine on hand, feel free to add 2-3 tablespoons to the sauce at this point. It will add a nice depth and richness to the sauce and the alcohol will cook out.

Let the sauce simmer together for about 15-20 minutes. Once the pasta water is boiling, add a heavy handed dash of salt.  Remember, your pasta water should taste like the ocean-that’s how it gives your pasta it’s flavor! Cook your pasta according to package instructions.  Taste your sauce and adjust seasonings if necessary.  Your sauce should have reduced down a little bit and may be a little thick. If you prefer a thinner sauce, add a few spoonfuls of the pasta water to the sauce until you achieve the desired consistency.

Once the pasta is done, use tongs to gently shake the pasta and put it directly into a pasta bowl or directly into the sauce pot-DO NOT RINSE YOUR PASTA, PEOPLE! You will wash away all of the beautiful starch and flavor that work into the sauce! Add the desired amount of sauce to the pasta and enjoy! Sprinkle with a little nutritional yeast for a cheesy flavor!