Lentil Bolognese
This vegetarian lentil bolognese recipe is filled with plant-based protein and fiber. It’s easy to make and keeps well in the fridge for days and freezer for months.
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Prep Time: 10 minutes -
Cook Time: 55 minutes
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Total Time: 1 hour 5 minutes
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Yield: 6 servings 1x -
Category: Dinner -
Method: Stovetop
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup brown or green lentils, uncooked
- 3 cups vegetable broth, or water
- 1 can (28 ounce) crushed tomatoes
- 1/4 cup tomato paste
- 1 bay leaf
- 1/2 cup milk, or almond milk
To Serve:
- 1 pound pasta, such as spaghetti, pappardelle, or rigatoni
- Parmesan cheese, grated
- Fresh parsley, finely chopped
Instructions
- In a large pot or Dutch oven over medium heat, warm the olive oil, then add the diced onion, celery, and carrot and cook for 6-8 minutes, stirring occasionally, until tender and translucent.
- Add the minced garlic, dried oregano, dried thyme, salt, and pepper, stir to combine with the onion mixture, and cook for an additional minute until fragrant.
- Add the lentils, stir to coat in the onion mixture, then add broth, crushed tomatoes, and tomato paste, and stir until well combined, then bring to a boil.
- Add the bay leaf, give everything a good stir, then cover the pot with a lid, reduce the heat to low-medium, and cook for 35-45 minutes, stirring occasionally, until the lentils are tender.
- With 10 minutes remaining on the sauce, cook the pasta. Bring a large pot of well-salted water to a boil, add the pasta, and cook to al dente or as per package directions. Then strain to remove water and set pasta aside.
- Once the sauce is cooked, remove the bay leaf, add milk, and stir to combine. Then taste and adjust seasoning with additional salt and pepper as needed.
- Serve the lentil bolognese over the cooked pasta with freshly grated parmesan on top. Any leftover sauce can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Red Lentils: Swap the brown or green lentils for 1 cup of uncooked red lentils and add them in step #3.
To Use Diced Tomatoes: Swap the crushed tomatoes for 1 (28 ounce) can of diced tomatoes and add them in step #3.
To Use Garlic Powder: Swap the garlic cloves for x teaspoons of garlic powder in step #2.
To Use Fresh Oregano: Swap the dried oregano for 1 tablespoon of fresh oregano in step #2.
To Use Fresh Thyme: Swap the dried thyme for 1 tablespoon of fresh thyme in step #2.
Nutrition
- Serving Size: 1 serving
- Calories: 516 calories
- Fat: 7 grams
- Carbohydrates: 95 grams
- Fiber: 10 grams
- Protein: 22 grams
Find it online: https://kaynutrition.com/lentil-bolognese/
