Ingredients

  • 1 14oz can of diced tomatoes
  • 1/2 cup peeled and diced carrot
  • 1/2 cup diced celery
  • 1/2 tsp dried basil
  • 1 garlic clove minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 cup dry Petite French Green Lentils from Bob's Red Mill
  • 1/2 cup diced red onion
  • salt and pepper, to taste
  • 1-2 large Yukon Gold potatoes, peeled, Blade C

Ready In 35 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Boil 1 1/4 cups of water with 1/2 cup of lentils. Once brought to a boil, lower to a simmer and cook 15-20 minutes or until lentils are cooked and have softened, but do not break apart. Set aside.While the water is boiling, place a large skillet over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic. Cook for 30 seconds and then add in the celery, red onion and diced carrot. Cook for 3-4 minutes or until vegetables begin to soften.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 24 minutes

Step 2

  • Add in the diced tomatoes and crush most with the back of a fork or a potato masher. Season with salt, pepper, basil and oregano.Reduce sauce for 10 minutes or until most of the liquid has absorbed.While sauce is reducing, place another large skillet over medium heat and coat with cooking spray.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Add in the potato noodles, season with salt and pepper and cook, tossing frequently, for 5 minutes or until noodles wilt and are cooked through. When done, set aside in two bowls.Once sauce is finished, fold in cooked lentils and stir to combine. Top each bowl of potato noodles with equal parts of the bolognese sauce. Enjoy!
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes