Mushroom and Lentil Bolognese Pasta
Finely chopped mushrooms and lentils make a hearty tomato bolognese, with penne cooked directly in the sauce for a comforting one-pot dinner.
20 min
Prep
225 min
Cook
4
Serves
550
Calories
Macros · per serving
25g protein
100g carbs
6g fat
Ingredients
For 4 servings
- 480 g canned lentil
- 300 g mushroom
- 150 g onion
- 100 g carrot
- 3 clove garlic
- 800 g canned crushed tomato
- 30 g tomato paste
- 300 g penne pasta
- 1 tablespoon olive oil
- 2 teaspoon dried oregano
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 400 ml water
Instructions
- 1
Drain and rinse the lentils, measuring 480 g drained weight—approximately two 400 g cans. Finely chop the mushrooms and onion, finely grate the carrot, and mince the garlic. Use dried penne made without egg.
- 2
Add the lentils, mushrooms, onion, carrot, garlic, crushed tomatoes, tomato paste, olive oil, oregano, salt, pepper and all 400 ml water to the unheated Crock-Pot. Stir thoroughly, cover and cook on HIGH for 3 hours, until the vegetables are softened.
- 3
Stir the sauce, lightly crushing some lentils against the side with a spoon. Add the dry penne and stir thoroughly, pressing it beneath the sauce. Cover and cook on HIGH for about 45 minutes, stirring once after 25 minutes and promptly replacing the lid.
- 4
Check that the pasta is tender and the center of the mixture reaches at least 165°F/74°C on a food thermometer; continue cooking on HIGH if needed to reach both endpoints. Stir well and divide among four bowls.
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