Name: Lentil Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup Dry red lentils; 2 tbsp Olive oil; 1 medium Yellow onion, finely diced; 2 medium Carrots, finely diced; 2 stalks Celery stalks, finely diced; 4 cloves Garlic, minced; 2 tbsp Tomato paste; 28 oz Crushed tomatoes; 2 cups Vegetable broth; 1 tsp Dried oregano; 1 tbsp Balsamic vinegar; to taste Salt and black pepper

"This robust Lentil Bolognese offers a savory, plant-based twist on the classic Italian meat sauce. Slow-simmered with red lentils, aromatic vegetables, and a splash of balsamic, it's a protein-packed meal that even meat-lovers will crave."

1 Ingredients

Qty	Item
1 cup 190 g	Dry red lentils
2 tbsp 30 ml	Olive oil
1 medium 150 g	Yellow onion, finely diced
2 medium 120 g	Carrots, finely diced
2 stalks 100 g	Celery stalks, finely diced
4 cloves 12 g	Garlic, minced
2 tbsp 32 g	Tomato paste
28 oz 800 g	Crushed tomatoes
2 cups 475 ml	Vegetable broth
1 tsp 2 g	Dried oregano
1 tbsp 15 ml	Balsamic vinegar
to taste 0 g	Salt and black pepper

2 Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion, carrots, and celery (the soffritto). Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 8-10 minutes.

Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.

Add the dry red lentils, crushed tomatoes, vegetable broth, and dried oregano. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 25-30 minutes, or until the lentils are tender and the sauce has thickened.

Stir in the balsamic vinegar. Taste and season with salt and freshly ground black pepper as needed.

Serve the bolognese over your favorite pasta, garnished with fresh basil or vegan parmesan cheese.

·
Use red lentils specifically if you want a softer, more meat-like texture that breaks down into the sauce.
·
Add a splash of dry red wine after sautéing the garlic for an even deeper, more authentic Italian flavor.
·
If the sauce becomes too thick while simmering, add an extra splash of broth or water to reach your desired consistency.
·
For a hidden veggie boost, finely grate a zucchini and add it in with the carrots.

? Frequently Asked Questions

Can I use green or brown lentils?

Yes, but they will stay whole and provide a firmer texture rather than melting into the sauce like red lentils.

Does this recipe freeze well?

Absolutely! This sauce freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

How can I make this in a slow cooker?

Sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

Is this recipe gluten-free?

The sauce itself is naturally gluten-free. Simply serve it over gluten-free pasta, polenta, or zucchini noodles.

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