5.0 from 6 votes
Lentil Bolognese Recipe
Lentil Bolognese recipe is an all-vegetable alternative to the classic Bolognese sauce recipe.Rich in proteins, minerals, vitamins and fiber, lentils prove to be valuable allies of our health. You can use lentil bolognese to season pasta and, as we will see below, for the same uses as the classic meat sauce.Lentil Bolognese is suitable not only for those who follow a diet without animal products, but also for those who follow an omnivorous diet but like to alternate the intake of vegetable proteins with those of animal origin. A choice that makes our diet more sustainable and healthier.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Calories: 332 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 400 g lentils 14 oz, dried or 2 cans of cooked lentils
- 1 carrot small
- 1 celery stalk
- 1 onion small
- 1 clove garlic
- 300 g tomato passata 1 ¼ cup, or crashed peeled tomato
- 300 ml broth 1 ½ cups, made with vegetable
- 3 tablespoons olive oil extra virgin
- salt to taste
- black pepper freshly ground, to taste
- 1 prig rosemary
Instructions
- Clean and chop the carrot, celery and onion.
- Then in a large pot, sauté the chopped carrot, celery and onion in extra virgin olive oil.
- Add the whole, peeled garlic cloves and a pinch of fine salt.
- Cook over a moderate heat for a few minutes, stirring frequently to prevent the sauté from sticking to the bottom of the pan.
- Meanwhile, heat the vegetable broth.
- Add the lentils to the sauté. Keep the heat on medium-high for a few minutes, stirring, so that the lentils are mixed with the vegetables.
- Then remove the two garlic cloves.
- Add the tomato passata (or crashed canned tomatoes) and stir.
- Add the hot broth. If you used canned lentils, add only ½ cup.
- Season with salt and pepper. Add the rosemary and simmer for 30 minutes (10 minutes if using canned lentils) over medium heat, covered, until the lentils are cooked.
Cup of Yum
Notes
- BEFORE YOU START:
- If, like us, you are using dried lentils, remember to soak them for about 10 hours (or overnight) before using them in the recipe. If you are using canned lentils, you do not need to soak them. Canned lentils are already cooked and ready to use. Rinse them well before using.
Nutrition Information
Serving
100g
Calories
332kcal
(17%)
Carbohydrates
48g
(16%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
230mg
(10%)
Potassium
935mg
(27%)
Fiber
22g
(88%)
Sugar
6g
(12%)
Vitamin A
2116IU
(42%)
Vitamin C
11mg
(12%)
Calcium
58mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 332
% Daily Value*
| Serving | 100g | |
| Calories | 332kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 230mg | 10% |
| Potassium | 935mg | 20% |
| Fiber | 22g | 88% |
| Sugar | 6g | 12% |
| Vitamin A | 2116IU | 42% |
| Vitamin C | 11mg | 12% |
| Calcium | 58mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.