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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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!