Chunky Lentil Potato Noodle Bolognese

veganvegetarian
Chunky Lentil Potato Noodle Bolognese

Chunky Lentil Potato Noodle Bolognese

Sweet potatoes have been getting all the spotlight lately. Sure, they’re orange and festive. Sure, they’re sweet.

But what about the other potatoes?

While I’m a bigger fan of the sweet potato, this chunky lentil bolognese over potato noodles might have converted me. And it’s not just because your kitchen will smell like French fries as you cook the noodles…. or, is it?

Chunky Lentil Potato Noodle Bolognese

The cute Petite French Green lentils from Bob’s Red Mill really make this dish. The lightness of the lentils paired with the chunkiness of the vegetables in the bolognese creates the perfect texture boom.

Chunky Lentil Potato Noodle Bolognese

Yukon Golds (compared to sweet potatoes) are:

….easier to cook in the skillet. These types of potatoes aren’t as tough, once spiralized. The noodles are softer, because they have a higher moisture content. Actually, water visibly leaks out as you spiralize it!

….easily seasoned. Due to the higher water content in these types of potatoes, they absorb salt seasonings better. Therefore, when you salt and pepper to season, the potato noodles cook with that extra kick.

Chunky Lentil Potato Noodle Bolognese

Since these potatoes don’t have that sweet flavor that their orange counterparts do, they don’t add additional sweetness to sauces, so pair these noodles with a sweeter sauce, like a sweet basil, creamy tomato or butternut squash.

Chunky Lentil Potato Noodle Bolognese

Back to the lentils. Petite French Green lentils are a fantastic protein source for vegetarians and vegans. Plus, they have virtually NO fat, they lower cholesterol, and keep you full with their high fiber content. They’re easy to prepare too: you just need to know how to boil water!

Chunky Lentil Potato Noodle Bolognese + Bob’s Red Mill Giveaway

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2

Ingredients

  • 1/2 cup dry Petite French Green Lentils from Bob's Red Mill
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 1/2 cup peeled and diced carrot
  • 1 14 oz can of diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • salt and pepper to taste
  • 1-2 large Yukon Gold potatoes peeled, Blade C

Instructions

  • Boil 1 1/4 cups of water with 1/2 cup of lentils. Once brought to a boil, lower to a simmer and cook 15-20 minutes or until lentils are cooked and have softened, but do not break apart. Set aside.
  • While the water is boiling, place a large skillet over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic. Cook for 30 seconds and then add in the celery, red onion and diced carrot. Cook for 3-4 minutes or until vegetables begin to soften.
  • Add in the diced tomatoes and crush most with the back of a fork or a potato masher. Season with salt, pepper, basil and oregano.
  • Reduce sauce for 10 minutes or until most of the liquid has absorbed.
  • While sauce is reducing, place another large skillet over medium heat and coat with cooking spray. Add in the potato noodles, season with salt and pepper and cook, tossing frequently, for 5 minutes or until noodles wilt and are cooked through. When done, set aside in two bowls.
  • Once sauce is finished, fold in cooked lentils and stir to combine. Top each bowl of potato noodles with equal parts of the bolognese sauce. Enjoy!

Chunky Lentil Bolognese with Potato Noodles

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32 comments

Laurel says:
Yum! I'm trying to eat more rolled oats for breakfast, this would be a great prize ;-)
Briita says:
I would make curried lentils... Yum
lindsey b says:
i love rolled oats and would love to use them in some kind of spiralized sweet potato breakfast bun or pancake!
Alice W says:
I would made lentil soup, mmm. And oatmeal chocolate chip cookies :)
Joan says:
I would make the oatmeal. I LOVE oatmeal!
Jade Moore says:
I love Bob's Red Mill Oats! Had no idea they had lentils. Stoked to try this :)
this looks delicious! I also would love the oatmeal since I eat it every day for breakfast :) my mom also makes delicious lentil soup
Anonymous says:
This looks awesome! Definitely want to try it
Ashley says:
Oatmeal of course!! It is a staple in my diet! The lentil bolognese looks SO good as well! I definitely need to make some asap!
Lisa says:
It just got cold here, so a warm bowl of oatmeal sounds good. Of course oatmeal chocolate chip cookies always sound yummy!
amandapaa says:
I just bought my spiralizer, can't wait to get started! I think I would like to make a roasted root vegetable and french green lentil salad. Hearty and comforting!
Rosie says:
I'm actually making lentils today. First I soak them in water starting in the morning, so then when I get home, I'm going to sautee onions, add bouillon and boil until done. I have them with mashed potatoes as a side dish.
Heather says:
I would make some sort of lentil curry - yum!
Kate says:
Mmmm I would love to experiment with lentils! I would whip up some delicious lentil patty "meatballs" to go on top of some veggie "pasta" ! (;
I've never even heard of potato noodles! So interesting. Love lentils, yukon golds, and Bobs Red Mill, so everything about this dish sounds lovely :)
Theresa M. says:
Bob's Red Mill products are great! Oatmeal for breakfast, some chicken and veggies tossed in couscous for lunch, this recipe for dinner and an oatmeal raisin cookie for dessert. (or two!)
marsha says:
I would like to make lentil soup
spicedblog says:
I would have to make some homemade granola with the oats...it's the perfect breakfast along with some Greek yogurt!
Leanne says:
I would make some sort of spicy curry with the lentils!
Rebecca says:
Potato noodles sound delicious :) can't wait to try this!
tinatre says:
in some soup or oats for these cold days sounds amazing
Ray says:
I would make beef lentil soup and oatmeal raisin cookies for dessert!
Jane Kim says:
I definitely need to incorporate more lentils in my diet. I am recently gluten-free and have been going to town with Bob's Red Mill gf flours.
Kristen says:
I could use those oats for my holiday baking this weekend :)
Renata says:
I would make Pea & Lentil Veggie soup! I'd use the quinoa for a chicken veggie casserole too! Thank you!
Amanda says:
I just made lentil soup for the week which is so yummy, but I have not had couscous before.
Georgiana says:
Lentil vegetable soup and oatmeal cranberry walnut cookies sound scrumptious!
Karen Robinson says:
Love lentils. Can't wait to try this recipe and Bob's lentils!
Lexa says:
I would use the oats for my granola bars
Amber says:
This was my first time using potato noodles. They seemed to get totally stuck together when I was sautéing them. Is there a way to prevent sticking?
Prax says:
I'm new to the spiralizer thing. (Just bought a "Veggie Bullet". This recipe looks great, but I am trying to go low carb. Has anyone had any luck spiralizing beef or chicken?

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