Lentil Bolognese Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
358 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
Lentil Bolognese Recipe
Description
This recipe begins by sautéing onion, carrots, mushrooms, and salt in olive oil until the onion is translucent and the mushrooms reduce. Adding tomato paste and garlic deepens the flavor with a toasted tomato base. Optional red wine is used to deglaze the pot, lifting browned bits and adding complexity.
Crushed tomatoes, vegetable broth, lentils, and Italian seasoning are then added and simmered to tenderize the lentils and concentrate the sauce. The resulting sauce is thick and flavorful, combining earthy lentils and savory vegetables within a tomato-rich liquid.
The sauce pairs well with pasta cooked al dente, offering a filling and substantial sauce that satisfies with plant-based protein and fiber. Garnishing with fresh basil and Parmesan or a nutritional yeast substitute for vegan preparation complements the flavors.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 2 medium carrot diced (1 cup
- 8 ounce package baby bella mushroom diced
- 1 tablespoon kosher salt
- 6 ounce can tomato paste
- 3 cloves garlic (minced)
- ½ cup red wine (optional)
- 15- ounce crushed tomatoes I swear by Tuttoroso, can, or diced tomatoes
- 3 cups vegetable broth
- 1 cup brown (green, or split red lentils)
- 1 ½ teaspoons Italian seasoning or dried oregano
- 1 pound pasta such as Barilla or gluten-free pasta, high protein
- basil optional for garnish, fresh
- Parmesan Cheese substitute nutritional yeast for vegan, grated
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 358kcal | 18% |
| Carbohydrates | 69g | 23% |
| Protein | 19.5g | 39% |
| Fat | 3g | 5% |
| Sodium | 748mg | 31% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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