Lentil Bolognese Recipe

Name: Lentil Bolognese Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 2 medium carrots; 8 ounce package baby bella mushrooms; 1 tablespoon kosher salt; 6 ounce can tomato paste; 3 cloves garlic; ½ cup red wine; 15- ounce can crushed or diced tomatoes; 3 cups vegetable broth; 1 cup brown; 1 ½ teaspoons Italian seasoning or dried oregano; 1 pound high protein pasta; fresh basil; grated Parmesan cheese

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 servings
Calories
358 kcal
Course
Main Course, Dinner
Cuisine
Italian-American Fussion

Lentil Bolognese Recipe

Iris Warren

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This hearty, savory Lentil Bolognese recipe is a great vegetarian meal that doesn’t sacrifice comfort. It’s also high in protein and fiber!

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Ingredients

Servings

1 tablespoon olive oil
1 yellow onion (diced)
2 medium carrots (diced (1 cup))
8 ounce package baby bella mushrooms (diced)
1 tablespoon kosher salt
6 ounce can tomato paste
3 cloves garlic (minced)
½ cup red wine (optional)
15- ounce can crushed or diced tomatoes (I swear by Tuttoroso)
3 cups vegetable broth
1 cup brown (green, or split red lentils)
1 ½ teaspoons Italian seasoning or dried oregano
1 pound high protein pasta (such as Barilla or gluten-free pasta)
fresh basil (optional for garnish)
grated Parmesan cheese (substitute nutritional yeast for vegan)

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Instructions

In a large pot, warm the oil over medium heat.
Add the onion, carrots, mushrooms, and salt. Stir to coat with oil and sauté for about 8 to 10 minutes, until the onion is translucent and the mushrooms start to cook down.
Add the tomato paste and garlic to the pot. Stir thoroughly and cook for about 5 minutes, stirring, or until the tomato paste is a deeper red and starting to smell more toasty.
If using, use the red wine to deglaze the pot. Cook for another minute or two until the liquid cooks out.
Pour in the tomatoes, broth, lentils, and Italian seasoning. Increase the heat to medium-high, stirring occasionally, until the liquid is just below a boil.
Reduce the heat to medium-low, keeping the liquid at an active simmer, cover and cook for 35 to 40 minutes, stirring occassionally or until the lentils are tender.
Bring a pot of salted water to a boil, when the sauce is almost ready cook the pasta according to package directions, for al dente. Drain and stir in the cooked pasta into the sauce, divide into bowls and top each bowl with grated Parmesan or nutritional yeast and fresh basil.