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Lentil Bolognese

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A hearty and comforting Lentil Bolognese that’s a delicious alternative to traditional meat sauces. Perfect for pasta lovers!

Ingredients

Scale
  • 1 cup dried lentils (green or brown)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Pasta of choice (for serving)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Rinse and prepare lentils. Rinse and drain lentils. In a pot, add lentils and enough water to cover them. Bring to a boil and then reduce the heat. Simmer for 20-25 minutes until tender. Drain and set aside.
  2. Sauté the vegetables. In a large skillet, heat olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until soft, about 5-7 minutes.
  3. Add garlic for flavor. Add minced garlic and cook for another minute until fragrant.
  4. Combine the ingredients. Stir in crushed tomatoes, tomato paste, oregano, basil, and cooked lentils. Season with salt and pepper. Simmer for 15-20 minutes, allowing the flavors to meld beautifully.
  5. Serve with pasta. Serve over cooked pasta and top with grated Parmesan if desired.

Notes

This dish improves with time and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/lentil-bolognese/

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