Description
This Lentil Bolognese is a hearty, plant-based twist on the classic Italian meat sauce, perfect for a nutritious and comforting meal. Featuring green or brown lentils simmered in a rich tomato base with aromatic vegetables and herbs, it offers a flavorful and satisfying dish that pairs wonderfully with pasta or can be enjoyed on its own.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
Legumes
- 1 cup green or brown lentils
Pantry Items
- 2 tablespoons extra virgin olive oil
- 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 running water until the water runs clear to remove any debris or dust. Chop the onion, carrot, celery, and mince the garlic finely to prepare for sautéing.
- Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion, carrot, and celery. Cook them, stirring occasionally, until they have softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute to release its fragrance.
- Add Lentils and Tomatoes: Add the rinsed lentils to the pan and pour in the crushed tomatoes. Stir all the ingredients well to combine the flavors evenly.
- Season: Sprinkle in the dried basil, dried oregano, salt, and pepper according to your taste. Mix thoroughly so the spices are well distributed 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 gently for 25 to 30 minutes. Stir occasionally and cook until the lentils are tender but not mushy, allowing the flavors to meld perfectly.
- Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper if needed. Serve the lentil bolognese warm over cooked pasta, or enjoy it as a standalone hearty dish.
Notes
- For a thicker sauce, simmer uncovered for the last 5-10 minutes to reduce excess liquid.
- Use green or brown lentils as they hold their shape better than red lentils in this recipe.
- Pair the sauce with your favorite pasta, polenta, or use as a topping for baked potatoes.
- This dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
