Meatless Monday’s. This recipe is perfect for after a weekend of indulging. Even more perfect if your fridge is looking bare. A great recipe to use with items that can easily be stocked in your kitchen pantry. This lentil bolognese is vegan, gluten-free, high in fibre, and plant-based protein. Your whole family will enjoy it and best of all it is super easy to make.  I always keep a large package of lentils from amazon in my pantry. They are nutritious and versatile for numerous recipes. Make sure to double this recipe so you can freeze it when you are in a pinch for time. Great to also add to a thermos for lunches on the go. Feel free to swap any noodle and add grated parmesan if you like.

Tag @shelbylaranutrition with your gorgeous bolognese!!!

Lentil Bolognese with Soba Noodles

Meatless Monday's. This recipe is perfect for after a weekend of indulging. Even more perfect if your fridge is looking empty. This recipe uses all regularly stocked pantry items. It is vegan, gluten-free, high in fibre, and plant-based protein.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 3 servings

Ingredients

  

• 1/2 cup red lentils
• 1 can 798ml can chopped tomatoes
• 1 tsp minced garlic
• 1 yellow onion, chopped
• 1 tsp oregano
• 1 cup vegetable stock or water
• salt and pepper to taste

Instructions

 

• In a pan with 1 Tbsp olive oil, over medium heat, add the chopped onion and cook until soft.
• Add the garlic and cook for 2-3 minutes.
• Add the chopped tomatoes, oregano, salt, and pepper and cook for 3 minutes.
• Add the lentils and stock, and cook for 20 minutes, or until the lentils are soft.
• Cook the soba noodles according to package directions.
• Add fresh or dried parsley to the sauce. Add parmesan if you like.