Lentil Bolognese
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 to 8 people
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Course
Main Course
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Cuisine
American
Lentil Bolognese
Description
This Lentil Bolognese recipe starts with sautéing onions, garlic, and cremini mushrooms to build flavor and soften them. Adding diced zucchini introduces freshness and texture. Tomato paste, brown sugar, dried basil, oregano, and crushed red pepper flakes bring balanced herbaceous and slight heat notes. Canned lentils, rinsed and drained, serve as the sauce’s protein base, mimicking the texture of ground meat. Red wine and fire-roasted plus crushed tomatoes contribute body and acidity.
Incorporating Parmesan cheese and half and half creates a creamy, flavorful finish enhancing the tomato and vegetable mixture. The sauce simmers to meld flavors and thicken. It’s served best over pasta, creating a fulfilling vegetarian meal with layers of savory, sweet, and mildly spicy notes and a dense, chunky texture.
The sauce reheats well and can be frozen up to six months for convenience. Adjust seasoning after cooking to accommodate variations in canned tomato brands.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms chopped
- 2 zucchini diced, medium
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 2 (14 ounce) lentils canned, cooked, drained and rinsed
- 1/2 cup red wine dry
- 1 (14 ounce) diced fire roasted tomatoes canned
- 1 (28 ounce) crushed tomatoes canned
- 1/2 cup Parmesan Cheese plus more for sprinkling, freshly grated
- ⅓ cup half and half
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften.
- Stir in the zucchini and cook for 5 minutes.
- Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
- Add the lentils and stir to combine.
- Add in the wine and tomatoes. Stir in the parmesan and half and half. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 20 minutes (or even longer if you wish!). Taste and season with more salt and pepper as needed. This is important! Taste and season to your liking! It will differ depending on the brand of tomatoes you use, etc.
- You can make this ahead of time. It reheats wonderfully. You can also freeze it for up to 6 months!
- Serve with your favorite pasta.
User Reviews
Overall Rating
4.9
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