High-Protein Lentil Bolognese with Whole-Wheat Penne Recipe

This recipe is a fantastic alternative to traditional Bolognese sauce. Lentils provide a rich, earthy flavor and a satisfying protein boost, while whole-wheat penne adds a nutty flavor and complex carbohydrates. This dish is perfect for meatless Mondays, or any night you're looking for a healthy and comforting meal.
Not only is this Lentil Bolognese delicious, but it's also affordable and easy to make. With pantry staples and about an hour of cook time, you'll have a satisfying meal on the table in no time.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup red wine (optional)
• Salt and freshly ground black pepper, to taste
• 1 pound whole-wheat penne pasta
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes, or until softened.
2. Add garlic, oregano, thyme, and red pepper flakes (if using) and cook for 1 minute more, stirring constantly.
3. Stir in lentils, crushed tomatoes, vegetable broth, and red wine (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender and sauce has thickened. Season with salt and pepper to taste.
4. While the sauce simmers, cook whole-wheat penne according to package directions.
5. Drain pasta and toss with lentil bolognese sauce. Garnish with fresh parsley and grated Parmesan cheese (optional).