Description
A hearty and wholesome vegetarian alternative to traditional Bolognese, this Lentil Bolognese is packed with protein-rich lentils and simmered in a rich tomato sauce. Perfect for serving over pasta, it’s a satisfying and nutritious meal that’s both comforting and delicious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup dried green or brown lentils, rinsed
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons tomato paste
- Fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery, and cook for 5-7 minutes until softened.
- Stir in garlic and cook for another minute.
- Add the lentils, diced tomatoes, vegetable broth, oregano, basil, salt, pepper, and tomato paste. Bring to a simmer.
- Cover and cook for 25-30 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
- Serve the Bolognese sauce over your favorite pasta, garnished with fresh basil.
Notes
- For a richer flavor, add a splash of red wine while cooking the vegetables.
- You can use different lentils, though green or brown lentils hold their shape best in this recipe.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 220
- Sodium: 500mg
- Fat: 3g
- Carbohydrates: 40g
- Fiber: 13g
- Protein: 13g