Simple Lentil Bolognese

Swapping lentils in for ground meat saves money, but the real payoff is what it does for your gut. Lentils are loaded with resistant starch and soluble fiber, the exact stuff your gut bacteria thrive on, and they still give you that hearty, saucy texture you want from a bolognese. Add in the onions and garlic for their own prebiotic contribution, and you've got a weeknight pasta dinner that's secretly one of the better things you can feed your microbiome. Want more mushroom depth? Our mushroom and lentil bolognese builds on the same base, and it's a dish we lean on in our guide to feeding kids for gut health.

Ingredients

• 1 1/2 cups dried brown or green lentils, cooked
• 1 onion, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 can crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Whole grain pasta, for serving

Instructions

1. Heat olive oil in a pot and saute onion and carrot until soft, about 8 minutes.
2. Add garlic and oregano, cook 1 minute.
3. Add crushed tomatoes and cooked lentils, simmer 15-20 minutes.
4. Season with salt and pepper.
5. Serve over cooked whole grain pasta.

Nutrition Facts (per serving)

Same comfort-food payoff as a classic bolognese, minus the meat and plus a lot more fiber. Easy trade. For another cozy, plant-forward dinner, try our barley mushroom risotto.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.