# Components:
→ Pasta
01 - 12.3 oz whole wheat pasta (spaghetti, rigatoni, or penne)
→ Lentil Bolognese Sauce
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 7 oz brown or green lentils, rinsed
08 - 2 tbsp tomato paste
09 - 28 oz canned crushed tomatoes
10 - 17 fl oz low-sodium vegetable broth
11 - 1 tsp dried oregano
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1/2 tsp ground cinnamon
15 - 1/4 tsp ground nutmeg
16 - 2 bay leaves
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp balsamic vinegar
19 - 1 tbsp maple syrup (optional)
→ Festive Garnish
20 - 2 tbsp chopped fresh parsley
21 - 2 tbsp grated vegetarian Parmesan cheese (optional)
22 - Pomegranate seeds (optional)
# Method:
01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté for 8 to 10 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add lentils, tomato paste, oregano, thyme, rosemary, cinnamon, nutmeg, and bay leaves. Stir to coat lentils and vegetables evenly with spices.
04 - Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally until lentils are tender and sauce thickens.
05 - Remove bay leaves. Stir in balsamic vinegar and maple syrup (if using). Season with salt and black pepper to taste.
06 - Meanwhile, prepare whole wheat pasta according to package instructions. Drain and keep warm.
07 - Toss pasta with lentil Bolognese sauce or serve sauce spooned over pasta. Garnish with parsley, grated Parmesan, and pomegranate seeds if desired.
