CHUNKY LENTIL BOLOGNESE WITH SPIRALIZED SWEET POTATOES
Make it a meal: Serve with a side of roasted broccoli with
Ingredients
2 tablespoons extra virgin olive oil 7 ounces mirepoix (mixture of chopped vegetables including carrots, celery, and onion) 1 minced garlic clove ¼ teaspoon red pepper flakes chopped parsley for garnish (optional) 2 teaspoons no-salt-added tomato paste 14.5 ounces no-salt-added diced tomatoes ¾ teaspoon no-salt-added Italian seasoning 2 cups low-sodium vegetable broth ¼ cup dry green lentils, rinsed 16 ounces fresh sweet-potato or zucchini noodles
lemon and Parmesan cheese.
Instructions
1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes, or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups. 2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes, or until slightly softened. Stir in salt and black pepper to taste. 3. Divide noodles into 6 bowls; top evenly with lentil Bolognese and sprinkle with parsley.
Nutritional Information (per serving) Calories 194, total fat 5g, saturated fat 1g, sodium 97mg, total carbohydrate 35g, dietary fiber 6g, sugars 9g, protein 5g.
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