Lentil Bolognese Sauce

Olivia

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Lentil Bolognese sauce made hearty and comforting with lentils and tomatoes. A classic Let’s Veg recipe perfect for plant-forward pasta dishes.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 -6

Course: Main Course

Cuisine: Italian

Calories: 299

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 tbsp olive oil
1 small onion finely chopped
1 carrot finely diced
1 celery stalk finely diced
3 cloves garlic minced
1 cup cooked brown or green lentils or ½ cup dry lentils
1 can 28 oz crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp smoked paprika
Salt to taste
Black pepper to taste
½-1 cup vegetable broth or water as needed

Equipment

Frying Pan

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Frying Pan

5 Quart Pot

~~$39.95~~ $28.07

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Small Stew Pot

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add onion, carrot, and celery. Cook for 6-8 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in lentils, crushed tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper.
Add vegetable broth or water to loosen the sauce.
Bring to a gentle simmer, reduce heat, and cook uncovered for 30-35 minutes, stirring occasionally.
Taste and adjust seasoning. Serve warm.

Nutrition

Calories: 299kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 650mgPotassium: 1090mgFiber: 18gSugar: 10gVitamin A: 3600IUVitamin C: 17mgCalcium: 75mgIron: 6mg

Notes

Use green or brown lentils for best texture

Add a splash of red wine for deeper flavor

Tastes even better the next day

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