Description
A hearty and satisfying plant-based take on classic Bolognese sauce, rich in flavors from lentils, vegetables, and herbs.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Pasta of your choice (for serving)
- Fresh parsley (for garnish, optional)
Instructions
- Rinse and drain the lentils thoroughly under cold water.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery, and sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for another minute. Then, add the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- While the sauce simmers, cook your pasta according to package instructions until al dente.
- Serve the lentil Bolognese over the pasta and garnish with fresh parsley if desired.
Notes
This dish is perfect for weeknight dinners and can be made ahead for meal prep. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg