Cauliflower and Red Lentil Bolognese
Cauliflower tout nutrients that are especially high in vitamin C, K, B6 (brain health), and folate. Red lentils are also superior in B vitamins and hit high marks for protein, fiber, and carbs that are heart-healthy, manage blood sugar, and support the digestive tract. Sneaking in the additional roasted vegetables adds flavor and more diversity to feed those beneficial microbes we need for our best health.
Ingredients
- 1 head of cauliflower, cut up into flowerets
- 1 red onion, roughly diced
- 1 red or orange pepper, roughly sliced
- 1 butternut squash, peeled and roughly chopped
- 2 tablespoons dried garlic and herbs, divided
- 2 28 cans of whole plum or diced tomatoes
- 2 tablespoons basil pesto
- 3 cloves of roasted garlic*
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 cup red lentils
- ½ cup vegetable broth
- 2 tablespoons vegan butter
- Salt and pepper to taste
- Optional add-ins: capers, sun-dried tomato paste, crushed red pepper to taste
Instructions
- Preheat oven to 375 degrees. On a parchment-lined baking pan, coat cauliflower through squash with 1 tablespoon of dried herbs and roast for 30 minutes.
- Remove roasted vegetables and transfer to a large pot. Add tomatoes, garlic, pesto, dried herbs, lentils, and broth. Cook over medium-high heat stirring occasionally and bring to a low boil. Reduce heat and simmer on low for 45 minutes continuing to stir occasionally.
- Add vegan butter and remove from heat. Use an immersion blender to blend the veggies for several minutes. The sauce will be thick and hearty. Season with salt and pepper to taste and add in optional capers or crushed red pepper to taste.
- Extras can refrigerated or frozen.
- *I usually have roasted garlic on hand that I freeze. Save a step and roast the garlic cloves with your vegetables in the initial step.