Print

Lentil Bolognese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil Bolognese is a hearty, plant-based twist on the classic Italian favorite, featuring tender lentils simmered in a rich tomato sauce with aromatic vegetables and herbs. It is wholesome, flavorful, and perfect for a satisfying meatless meal.

Ingredients

  • 1 cup green or brown lentils, rinsed
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, chopped
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes until softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Add the rinsed lentils, crushed tomatoes, and vegetable broth. Stir well to combine.
  4. Add oregano and basil. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
  5. Stir in the balsamic vinegar and season with salt and pepper to taste.
  6. Serve over your favorite pasta, zucchini noodles, or with crusty bread.

Notes

  • Add 1 tablespoon of tomato paste with the garlic for a deeper flavor.
  • Stir in chopped mushrooms, spinach, or bell peppers for extra vegetables.
  • Add red pepper flakes for a touch of heat.
  • Finish with plant-based cream or grated Parmesan if not strictly vegan.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently with a splash of broth or water to loosen the sauce if needed.

Nutrition

Find it online: https://yumfamilyrecipes.com/lentil-bolognese/