Description
This Lentil Bolognese is a hearty and nutritious plant-based alternative to traditional meat sauces. Made with green or brown lentils simmered in a rich tomato base with aromatic vegetables and Italian herbs, it offers a comforting and protein-packed meal suitable for vegetarians. Perfect served over pasta or enjoyed on its own, this recipe is simple to prepare and full of flavor.
Ingredients
Scale
Beans and Pulses
- 1 cup green or brown lentils
Vegetables
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Pantry Staples
- 2 tablespoons extra virgin olive oil
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Rinse lentils under cold water until the water runs clear to remove any impurities. Chop the onion, carrot, and celery finely, and mince the garlic cloves to ensure even cooking and flavor release.
- Sauté Vegetables: Heat a large pan over medium heat and add the extra virgin olive oil. Once hot, add the chopped onion, carrot, and celery, sautéing for about 5 minutes until they become soft and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Lentils and Tomatoes: Add the rinsed lentils into the pan along with the canned crushed tomatoes. Stir thoroughly to combine all ingredients evenly.
- Season the Mixture: Sprinkle in the dried basil, dried oregano, and season with salt and pepper according to your taste. Stir to mix the herbs and seasonings well throughout the sauce.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then partially cover the pan. Reduce the heat to low and let it cook for about 25-30 minutes until the lentils are tender but still hold their shape, stirring occasionally to prevent sticking.
- Adjust and Serve: Taste the sauce before serving and adjust seasoning if needed. Serve the Lentil Bolognese over cooked pasta or enjoy it as a hearty stew on its own.
Notes
- For a richer flavor, add a splash of red wine when sautéing the vegetables.
- Use vegetable broth instead of water to cook lentils for more depth.
- If you prefer a smoother sauce, pulse the cooked mixture briefly in a blender.
- This sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with parmesan or a vegan cheese alternative for extra taste (optional).
