OUR BEST LENTIL BOLOGNESE

MAKES 4 SERVINGS

4 tbsp extra-virgin olive oil

3 cloves garlic, minced

4 cremini mushrooms, chopped 1 carrot, finely chopped

1 onion, chopped

¾ tsp salt

¼ tsp hot pepper flakes

¼ cup tomato paste

2½ cups no-salt-added vegetable broth 1 540 ml can lentils, drained

and rinsed

250 g orecchiette pasta (about

2¼ cups)

½ cup finely grated Parmesan cheese

(approx)

In large skillet, heat oil over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, carrot, onion, salt and hot pepper flakes; cook, stirring, until softened, about 5 minutes. Push vegetables to edge of pan. Add tomato paste to centre; cook, stirring, for 30 seconds. Mix into vegetables; cook for 1 minute.

Stir in broth; cook until carrot is soft, about 5 minutes. Add lentils; cook for 2 minutes.

Meanwhile, in large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.

Stir pasta and enough reserved cooking liquid to loosen sauce into lentil mixture. Stir in Parmesan.

Divide among plates; sprinkle with more Parmesan, if desired.

PER SERVING about 544 cal, 31 g pro, 17 g total fat (3 g sat. fat), 79 g carb (9 g dietary fibre, 10 g sugar), 3 mg chol, 800 mg sodium, 880 mg potassium. % RDI: 11% calcium, 44% iron, 52% vit A, 13% vit C, 151% folate.

DID YOU KNOW?

Canada’s Food Guide encourages choosing plant-based proteins—like the lentils in this recipe—more often, which can provide more fibre and less saturated fat than other types of proteins. For more info, visit canada.ca/foodguide.