Italian Lentil Meal Containers
Ingredients
- 2 cups dry Green or brown lentils
- 12 oz Whole wheat pasta Penne or rigatoni.
- 1 can (28 oz) Crushed tomatoes
- 2 large Carrots Finely diced.
- 2 stalks Celery Finely diced.
- 1 large Yellow onion Diced.
- 4 cloves Fresh garlic Minced.
- 2 tsp Dried basil
- 1 tsp Dried oregano
- 1/2 cup Red wine Optional.
- 2 cups Vegetable broth
Steps
- In a large pot, sauté onion, carrots, and celery for 8 minutes until softened.
- Add garlic, basil, and oregano. Cook for 1 minute.
- Add lentils, crushed tomatoes, red wine (if using), and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Meanwhile, cook pasta according to package directions.
- Season lentil ragù with salt and pepper to taste.
- Divide pasta and lentil ragù into 6 meal prep containers.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 420 kcal |
| Protein | 22 g |
| Carbohydrates | 75 g |
| Fat | 3 g |
| Fiber | g |
| Sugar | g |