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Chunky Lentil Bolognese with Spiralized Sweet Potatoes

meal-of-the-week

Chunky Lentil Bolognese with Spiralized Sweet Potatoes

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 6


  • 2 tablespoons extra virgin olive oil
  • 1 package (7 ounces) mirepoix
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons no salt added tomato paste
  • 1 can (14.5 ounces) no salt added diced tomatoes
  • ¾ teaspoon no salt added Italian seasoning
  • 2 cups low sodium vegetable broth
  • ½  cup dry green lentils, rinsed
  • 1 package (16 ounces) fresh sweet potato noodles
  •  Chopped parsley for garnish (optional)

 

Directions:

  1. In large saucepot, heat 1 tablespoon oil over medium-high heat. Add mirepoix; cook and stir 5 minutes or until soft. Add garlic and red pepper flakes; cook and stir 30 seconds. Stir in tomato paste; cook 30 seconds. Add tomatoes and Italian seasoning; cook and stir 2 minutes. Add broth and lentils; heat to a boil. Reduce heat to medium-low; cover and cook 35 minutes or until lentils are tender, stirring occasionally. Stir in salt and black pepper to taste. Makes about 4 cups.
  2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add noodles; cook and stir 7 minutes or until slightly softened. Stir in salt and black pepper to taste.
  3. Divide noodles into 6 bowls; evenly top with lentil Bolognese and sprinkle with parsley.

Per serving: 194 Calories, 5g Fat (1g Saturated), 0mg Cholesterol, 97mg Sodium, 35g Carbohydrates, 6g Fiber, 9g Sugars, 0g Added Sugars, 5g Protein

Make it a meal: Serve with a side of roasted broccoli with lemon and Parmesan.

Inspired by: Ashley Shaw, Retail Dietitian at the ShopRite of Vails Gate, NY.

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