Description
A hearty and flavorful Lentil Bolognese made with green or brown lentils simmered in a rich tomato sauce infused with aromatic vegetables and Italian herbs. This vegetarian dish is perfect for a comforting meal served over pasta or enjoyed on its own.
Ingredients
Scale
Ingredients
- 1 cup green or brown lentils
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Rinse the lentils under cold water until the water runs clear to remove any dust or impurities. Chop the onion, carrot, and celery into small pieces and mince the garlic cloves.
- Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for another minute.
- Add Lentils and Tomatoes: Pour the rinsed lentils and the canned crushed tomatoes into the pan. Stir everything together to combine well.
- Season: Add dried basil, dried oregano, salt, and pepper to the pan. Mix thoroughly to distribute the seasonings evenly throughout the sauce.
- Simmer: Bring the mixture to a gentle simmer, then partially cover the pan with a lid. Reduce the heat to low and let it simmer for 25-30 minutes. Stir occasionally, cooking until the lentils are tender but still retain their shape without becoming mushy.
- Final Taste and Serve: Taste the lentil bolognese and adjust the seasoning with additional salt or pepper if necessary. Serve the sauce hot over cooked pasta or enjoy it on its own as a nutritious meal.
Notes
- Use green or brown lentils as they hold their shape better when cooked; red lentils may turn mushy.
- For added depth, you can include a splash of red wine while sautéing the vegetables.
- If the sauce becomes too thick during cooking, add a little water or vegetable broth to reach desired consistency.
- This recipe stores well in the refrigerator for up to 3 days and freezes perfectly for meal prep.
- Serve with grated Parmesan cheese or a sprinkle of nutritional yeast for a vegan option.
