This recipe is so easy and great-tasting that you may love it even if you are not following a vegan diet. If you do require plant-based recipes and are on a low-carb diet, this one is one of those rare finds that can make life better.
The recipe makes four generous and hearty servings. If you have leftovers, you can refrigerate them for a few days to take in a sack lunch or to have for dinner. You may even find yourself making a double batch of this just to be sure you have enough to freeze to eat for the next few weeks.
This recipe is low in carbohydrates thanks to high-fiber lentils and Carba-Nada Reduced Carb Pasta. With 17 grams of net carbs, it has less than half the net carbs as regular pasta. Still, it is just as easy to cook and you use it the same as you would regular pasta.
This recipe is vegan if you do not add parmesan cheese as a topping. Alternatively, you can top your lentil bolognese with avocado, olive oil, or oat cream to keep it vegan. It has plant-based protein from lentils and pasta, including 15 grams of protein from Carba-Nada Reduced Carb Pasta.
Red, green, and brown lentils all work great. Red lentils may cook a little faster. The recipe is a great way to use up summer vegetables like mushrooms and zucchini, but you can add whichever ones you like to it!
Recipe for Low-Carb Lentil Bolognese with Zucchini and Mushrooms
Makes 4 servings
Prep time: 5 minutes
Cook time: 35 minutes