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Dole Banana Farmer

Rotini Lentil Bolognese

16 Minutes Total time 15 Minutes Prep time 1 min Cook Time 377 Calories 6 Servings


Allergens: Milk and Other Dairy


  1. Heat oil in a large sauce-pot over medium-high heat; add carrot, onion, mushrooms and celery; cook 10 minutes or until vegetables are tender, stirring occasionally. Stir in tomatoes, garlic, lentils, crushed red pepper and 4 cups water; heat to a simmer. Reduce heat to low; cook 45 minutes or until sauce is slightly thickened and lentils are tender. Remove from heat; stir in ¼ cup basil, salt and black pepper. Makes about 6 cups.
  2. Prepare pasta as label directs; drain. Makes about 6 cups.
  3. Serve pasta topped with lentil Bolognese sprinkled with cheese and remaining ¼ cup basil.

Tips & tricks

Omit the Parmesan cheese for a vegan dish.

Vegetarian Gluten-free Fall Mains Dinner Milk and Other Dairy

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