Description
A hearty and nutritious twist on a classic Italian dish, this Lentil Bolognese is a satisfying meatless alternative. Packed with protein-rich lentils and aromatic vegetables, this flavorful sauce pairs perfectly with your favorite pasta or spaghetti squash.
Ingredients
Scale
Main Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup dried brown or green lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
For Serving:
- Fresh basil or parsley for garnish
- Cooked pasta or spaghetti squash
Instructions
- Heat olive oil: In a large skillet or saucepan, heat olive oil over medium heat.
- Sauté vegetables: Add onion, garlic, carrots, and celery; sauté until softened, about 7-8 minutes.
- Add ingredients: Stir in lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, and red pepper flakes. Bring to a boil.
- Simmer: Reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and sauce thickens.
- Season and serve: Season with salt and pepper. Serve over cooked pasta or spaghetti squash, garnished with fresh basil or parsley.
Notes
- For added depth, add a splash of red wine before simmering.
- This sauce freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
