EWWK: Lentil Bolognese


2 teaspoons extra-virgin olive oil
1 small yellow or sweet onion, diced (about a cup)
1 package of pre-cooked lentils (1 1/2 cup cooked)
1 (28-ounce) jar of marinara
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon oregano


Add oil to a non-stick pan and place over medium heat, once hot add onion and cook until translucent. Add remaining ingredients, heat until bubbly and serve as desired over pasta, potatoes, spaghetti squash or zoodles.

How to Cook Zoodles:
Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Cook and Store Your Own Lentils:
Add 1 pound lentils to a pot and fill with 6-8 cups of water add one vegetarian bouillon cube. Bring to a boil and then reduce to a simmer. Cook lentils 30 minutes. Drain water and allow to cool before packaging into 1 cup bags. Place the bags into a zip-top freezer bag to store in the freezer for up to 6 months.


Yield: 4 Servings (serving size: 1 ¼ cup)
Nutrition Breakdown: Calories 260, Fat 2.5g, Cholesterol 0mg, Sodium 390mg, Carbohydrate 47g, Fiber 7g, Protein 11g.
Percent Daily Value: 8% Vitamin C, 15% Iron, 4% Calcium, 0% Vitamin A
Diabetes Exchange Values: 2 Vegetables, 2 ½ Starches, 1 Lean Meat