(With LOVE from Italy) 

Ingredients:

• 8 oz whole wheat pasta
• 1 cup cooked green or brown lentils
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 carrot (finely chopped)
• 1 celery stalk (finely chopped)
• 1 can (14 oz) crushed tomatoes (use sparingly)
• 1/4 cup tomato paste
• 1/4 cup fresh basil leaves (chopped)
• 1 tsp dried oregano
• 1/2 tsp ground turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are soft and fragrant.
3. Add the cooked lentils, crushed tomatoes, tomato paste, dried oregano, and ground turmeric to the pan. Stir to combine.
4. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
5. Stir in the chopped basil leaves just before serving.
6. Serve the lentil bolognese sauce over the cooked pasta. Garnish with grated Parmesan cheese if desired.

Protein per serving:

• Approximately 16g per serving.

Ayurvedic Sidenote:

This lentil bolognese pasta dish provides a hearty and protein-rich meal, perfect for balancing Pitta dosha. While the use of tomatoes is limited due to their potential to aggravate Pitta, the dish includes cooling and calming ingredients like carrots, celery, and basil. Turmeric adds its tridoshic and anti-inflammatory benefits, making this a nourishing and balanced meal for the whole family.