Description
This hearty Lentil Bolognese is a nutritious and flavorful plant-based alternative to traditional meat sauces. Made with green or brown lentils simmered in a rich tomato base, infused with classic Italian herbs and sautéed vegetables, it’s perfect for a wholesome weeknight dinner or meal prep. Serve it over your favorite pasta or enjoy it as a filling on its own.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Main Ingredients
- 1 cup green or brown lentils
- 1 can (14 oz) crushed tomatoes
Seasonings and Oils
- 2 tablespoons extra virgin olive oil
- 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. Chop the onion, carrot, and celery into small pieces, and mince the garlic cloves carefully.
- Sauté vegetables: Heat olive oil in a large pan over medium heat. Once hot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and stir for another minute to release its aroma.
- Add lentils and tomatoes: Pour the rinsed lentils and crushed tomatoes into the pan. Stir to combine all ingredients thoroughly.
- Season the sauce: Sprinkle in dried basil, dried oregano, salt, and pepper according to your taste. Mix well to distribute the seasonings evenly.
- Simmer: Bring the mixture to a gentle simmer. Partially cover the pan with a lid and reduce the heat to low. Allow it to cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender yet retain their shape and the sauce has thickened.
- Final seasoning and serve: Taste the sauce and adjust the seasoning, adding more salt or pepper if needed. Serve hot over cooked pasta or enjoy the bolognese on its own as a hearty dish.
Notes
- Ensure lentils are rinsed well to remove debris and reduce cooking foam.
- Cooking time may vary slightly depending on the type and freshness of lentils.
- This sauce pairs beautifully with any type of pasta or can be served over zucchini noodles for a low-carb option.
- Leftovers store well in the refrigerator for up to 4 days and freeze great for up to 3 months.
- Add a splash of red wine during the sautéing step for added depth of flavor if desired.
