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?
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.
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.
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.
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!