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EASY LENTIL BOLOGNESE

If you are at all health conscious or concerned about the environment, chances are you’ve heard about the impact of meat production on the earth and on our health.

While meat is eaten all over the world, North Americans consume comparatively massive quantities! Thus, there has been a big push in recent years for people to adopt habits like Meatless Monday or to consider an entirely vegetarian diet. Even if you’re a diehard meat eater, the health benefits of a few meatless meals a week are hard to ignore.

Regularly consuming healthy plant proteins, like lentils and beans, is linked to weight loss and lowered risk of heart disease and type 2 diabetes. As a bonus, pulses are inexpensive and easy to cook with! Lentils in particular make a great substitution for ground meat in your favourite recipes.

This Easy Lentil Bolognese with Spaghetti Squash is a plant-powered meal that’s as delicious as it is easy to throw together. All you need is your favourite tomato-based pasta sauce, lentils, and a spaghetti squash!

INGREDIENTS:

1.) 1 large jar of tomato-based pasta sauce (approximately 3 – 3.5 cups)

2.) 1 cup red split lentils

3.) ½ cup water, beef stock, or red wine

5.) 1 medium spaghetti squash

6.) 1 tablespoon olive oil

DIRECTIONS:

Preheat oven to 375F

Split squash in half lengthwise, scoop out seeds, and brush cut sides with olive oil.

Place cut side down on a baking tray and bake for 40 mins.

Half way through the squash baking time, add the tomato sauce, lentils, and liquid of choice to a saucepan.

Bring to a boil, then turn the heat down and simmer for 15 minutes.

Scrape out insides of spaghetti squash and pile onto plates.

Top with sauce and sprinkle with parsley (or parmesan cheese!)

The post EASY LENTIL BOLOGNESE appeared first on Stimuli Magazine.



This post first appeared on Stimuli MagazineLifestyle Blog Langley Abbotsford, please read the originial post: here

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EASY LENTIL BOLOGNESE

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