Lentil Bolognese
A comforting and delicious plant-based dish that brings the classic flavors of Italy to your table, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 cup lentils (green or brown)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 can crushed tomatoes (15 oz)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for sautéing
- Pasta of choice (spaghetti or penne recommended)
Instructions
- Sauté the vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Combine the ingredients: Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Mix well to combine all the ingredients.
- Simmer the sauce: Bring the mixture to a simmer. Reduce the heat to low and cover the skillet. Let it cook for about 25-30 minutes, stirring occasionally, until the lentils are tender but not mushy.
- Serve: Once cooked, taste and adjust the seasoning, if needed. Serve the lentil bolognese over your pasta of choice for a hearty meal.
Notes
For a thicker sauce, simmer uncovered for a few more minutes. Feel free to add mushrooms for extra flavor.