Lentil Bolognese Spaghetti

Name: Lentil Bolognese Spaghetti
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 cloves garlic; 1 small onion, chopped; 1 medium carrot, chopped; 6 oz. button mushrooms; 1 tbsp. olive oil; 1/2 tsp. dried oregano; 1/4 tsp. red pepper flakes; Kosher salt; pepper; 8 oz. ground beef (at least 90% lean); 1 tbsp. tomato paste; 1 (14-ounce) can whole tomatoes; 1/2 c. dried red lentils; 1 lb. spaghetti; 1/3 c. toasted pine nuts; Grated Pecorino cheese, for serving

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

high protein lentil bolognese in a bowl with a fork

mike garten

Yields:

6 serving(s)

Total Time:

40 mins

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This hearty family-favorite just got a whole light lighter.

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Ingredients

2
cloves garlic
1
small onion, chopped
1
medium carrot, chopped
6 oz.
button mushrooms
1 Tbsp.
olive oil
1/2 tsp.
dried oregano
1/4 tsp.
red pepper flakes
Kosher salt
pepper
8 oz.
ground beef (at least 90% lean)
1 Tbsp.
tomato paste
1
(14-ounce) can whole tomatoes
1/2 cup
dried red lentils
1 lb.
spaghetti
1/3 cup
toasted pine nuts
Grated Pecorino cheese, for serving

Directions

1. Step 1In food processor, pulse together garlic, onion, carrot and mushrooms until finely chopped.
2. Step 2 Heat oil in large skillet on medium. Add chopped vegetables, oregano, red pepper flakes and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add beef and cook, breaking up with wooden spoon, until browned, 10 to 12 minutes.
3. Step 3Stir in tomato paste and cook 1 minute. Add tomatoes (and their juices), crushing with your hands as you add to skillet. Add lentils, 2 cups water and 1/4 teaspoon each salt and pepper; simmer until lentils are tender, 15 to 20 minutes.
4. Step 4Meanwhile, cook pasta per package directions. Drain and toss with sauce. Top with pine nuts and Pecorino, if desired.