Description
A satisfying vegetarian take on classic bolognese sauce using lentils.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 12 ounces pasta of choice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and red pepper flakes if using.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 40 to 50 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally.
- Season with salt and pepper to your taste.
- While the sauce simmers, cook your pasta according to package directions. Drain well.
- Serve the lentil bolognese over the cooked pasta.
Notes
- For a richer flavor, add 1/4 cup of dry red wine after cooking the garlic and before adding the tomatoes. Let it cook down for 2 minutes.
- This sauce freezes well for future meals. Cool completely before storing in an airtight container.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups sauce with 2 oz dry pasta
- Calories: 420
- Sugar: 10
- Sodium: 550
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 18
- Protein: 22
- Cholesterol: 0
Keywords: lentil bolognese, vegetarian pasta sauce, hearty vegetarian, comfort food, lentil recipe