Swap time! Bloggers Choice ~ Lentil Bolognese

I love these swaps, especially when I find a recipe that I love!!! This week, we have the ever popular "Swapper's Choice" which means our Blog Swap Queen, Sarah at A Taste of Home Cooking gives us a URL of a fellow blogger & we can pick ANY recipe we want to make. It is not easy. Well, unless you, as I do, have had a recipe bookmarked to try.


And bookmarked, I had this gem: Lentil Bolognese. Only thing is, my hubby won't eat lentils or any beans for that matter. When I read Nicole of PreventionRD's post, it struck me as funny because this recipe was one in a week full of non-hubby approved ones. I, too, having the same issue, chose this one to make now for my lunches while off from work a couple of days. I cannot believe I waited so long to make this! It is delicious. The lentils add so much to the sauce. I pretty much stuck to the recipe except I thought I had carrots (well, I had them but used them all in salad not thinking the night before). I love carrots... Next time!


Check out Nicole/PreventionRD's blog- it is wonderful! The pictures are amazing & I love all of the nutritional information. She is a Nutritionist!


<3 Lishie

Lentil Bolognese 

slightly altered from PreventionRD(through My Bizzy Kitchen)

• 1 tsp olive oil
• 1/2 c diced celery
• 1/2 onion, diced
• 4 cloves garlic, minced
• 2 Tbsp white wine vinegar
• 2 c low-sodium vegetable or chicken broth
• 1 c dried lentils (any color – mine were brown)
• 1 28oz. can crushed tomatoes with juice
• 2 tsp dried oregano
• 2 tsp dried parsley
• 1 tsp dried basil
• salt & pepper, to taste

In a large stock pot, heat oil on medium-high. Add celery & garlic. Cook, stirring often, about 15 minutes. Add vinegar and scrape any brown bits from the bottom of the pot. Stir in the broth, 1 c water, lentils, tomatoes, oregano, parsley & basil. Reduce heat to medium & simmer, partially covered, for 45 minutes, stirring occassionally. Yield: 6 servings (6 cups).

For Nutrition Information go here.