Lentil Bolognese with Chicken Sausage

The perfect Fall dish!

This dish is fiber-rich and high in protein, making it super satisfying. The lentils provide slow-digesting carbs, while the chicken sausage adds flavor and extra protein. Pairing it with chickpea pasta gives you a double protein boost—perfect for a lighter but still filling dinner. This dish is warm, yummy and perfect for a chilly Fall night. This would be great over zoodles too! I hope you enjoy :)

Ingredients (serves 4):

• 1 cup dry green lentils, rinsed

• 4 chicken sausages, diced (about 6 oz)

• 1 medium onion, finely chopped

• 2 medium carrots, finely diced

• 2 garlic cloves, minced (optional)

• 1 can (14.5 oz) diced tomatoes

• 3 tbsp tomato paste

• 2 cups low-sodium vegetable broth (plus more as needed)

• 2 tsp olive oil

• Salt, pepper, and Italian seasoning to taste

• 8 oz chickpea pasta

Directions:

1. In a large skillet or saucepan, heat olive oil over medium heat. Add onion and carrots; sauté for 4–5 minutes until softened.

2. Stir in garlic (if using), chicken sausage, and cook until sausage is lightly browned.

3. Add lentils, diced tomatoes, tomato paste, broth, and Italian seasoning. Stir well, bring to a boil, then reduce to a simmer.

4. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and sauce has thickened (add extra broth if it gets too dry).

5. Meanwhile, cook chickpea pasta according to package instructions. Drain.

6. Serve lentil bolognese over pasta. Garnish with fresh basil or a sprinkle of Parmesan if desired.

Nutrition (per serving, approx.):

• Calories: 430

• Protein: 32g

• Carbohydrates: 52g

• Fat: 9g

• Fiber: 14g