Healthy Dish For The Weak: Lentil Bolognese.

This is probably the most delicious dish I have made in... Well, I can't remember how long. And it's very healthy too.

Bolognese is, hands down, my favorite sauce on pasta. And quinoa pasta, rather than traditional semolina pasta, is a great source of protein. It is also gluten-free, which is nice too. So the spicy sauce and tasty pasta were a great combo. Not only that... Because I used lentils in place of meat, it was a fantastic and healthy combo too!

Ingredients

• 1/2 box of quinoa spaghetti
• 1/2 (large) jar marinara sauce
• handful chopped white mushrooms
• handful chopped baby carrots
• 1/4 chopped yellow onion
• tablespoon olive oil
• 1 garlic clove
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1/2 cup green organic lentils

Directions

1. Cook lentils according to the bag directions. This should take about 25 minutes. Drain lentils and set aside.
2. Cook quinoa pasta
3. Heat saute pan over medium high heat with olive oil.
4. Toss carrots in, heat till softened.
5. Throw in onion, heat till translucent.
6. Throw in mushrooms and heat till soft.
7. Toss garlic and lentils in, toasting for a minute with the rest of the mixture.
8. Add spices (basil, oregano and pepper flakes).
9. Add marinara sauce, heat through. Lower the heat to a "simmer."
10. Drain pasta, add to sauce. Serve it up.

YUMMY!