Lentil Bolognese with Fettuccine and Rosemary Recipe
Lentils simmered in a rich tomato and red wine sauce with fresh rosemary-infused olive oil and a base of carrots, celery, and onion.
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Servings: 2 large servings
Calories: 889kcal
Ingredients
- 3/4 cup green lentils
- 1 bunch fresh rosemary
- 2 T olive oil
- 2 medium carrots small diced
- 2 stalks celery small diced
- 1/4 cup yellow onion diced
- 3 cloves garlic thin sliced
- 2 tablespoons tomato paste
- 2 tablespoons vegan butter
- 1/4 cup red wine
- 6 ounces fettuccine pasta by weight
- 1/4 cup vegan Parmesan grated
Instructions
- Bring a medium pot of salted water to a boil. Add lentils and cook 15 to 20 minutes, until al dente. Drain well and set aside.
- In a large, deep skillet, heat olive oil over medium heat. Add rosemary leaves and cook, stirring frequently, 1 to 2 minutes, until slightly crispy. Remove rosemary from pan and place on a paper towel-lined plate. Set aside, leaving the infused oil in the pan.
- To the pan of reserved oil, add carrots, celery, and onion. Cook, stirring frequently, 4 to 5 minutes. Add garlic and continue cooking an additional 1 to 2 minutes.
- Stir in the tomato paste, lentils, red wine, and 1 cup of water. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until the sauce has thickened slightly.
- While the sauce simmers, cook fettuccine according to package directions. Drain and set aside.
- Crumble the reserved crispy rosemary back into the sauce. Season with salt and black pepper to taste. Serve the bolognese over fettuccine.
Nutrition
Calories: 889kcal | Carbohydrates: 112g | Protein: 36g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 446mg | Potassium: 1169mg | Fiber: 26g | Sugar: 6g | Vitamin A: 976IU | Vitamin C: 10mg | Calcium: 241mg | Iron: 8mg
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