Gluten-Free Pasta with Lentil Bolognese and Basil
A hearty and nutritious twist on classic Bolognese, made with protein-rich lentils instead of meat and served with gluten-free pasta. Enhanced with fresh basil.
Why this dish is good for you
Lentils are an excellent plant-based protein source and high in fiber, which promotes digestion and regulates blood sugar. Gluten-free pasta provides complex carbohydrates for energy. Basil has anti-inflammatory properties. This dish is high in protein, fiber-rich, and helps regulate blood sugar.
Ingredients
- Rice150 g
- Lentils150 g
- Tomatoes400 g
- Onion100 g
- Garlic6 g
- Carrots80 g
- Celery50 g
- Vegetable broth200 g
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
- Basil3 g
Method
- 1
Cook gluten-free pasta according to package instructions.
- 2
Heat olive oil in a pot. Sauté onion, garlic, carrots, and celery for about 5-7 minutes.
- 3
Add red lentils and crushed tomatoes. Pour in vegetable broth. Bring to a boil and simmer over medium heat for about 15-20 minutes until the lentils are cooked and the sauce thickens.
- 4
Season with salt and pepper. Serve the lentil Bolognese over the cooked pasta. Garnish with fresh basil.
- 5
Serve immediately.
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