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Lentil Bolognese

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A comforting and hearty plant-based twist on traditional Italian Bolognese sauce, made with lentils, tomatoes, and fresh herbs.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 cup lentils (green or brown)
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh basil, for garnish
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Rinse the lentils under cold water and add them to the pot.
  5. Pour in the crushed tomatoes and vegetable broth.
  6. Sprinkle in the dried oregano, dried basil, and bay leaf.
  7. Season with salt and pepper to taste.
  8. Bring the mixture to a boil and then reduce to a simmer.
  9. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender.
  10. Remove the bay leaf and adjust seasoning if needed.
  11. Serve warm, topped with fresh basil and grated Parmesan cheese if desired.

Notes

Lentil Bolognese freezes well for up to three months. Suitable for gluten-free diets.

Nutrition

Find it online: https://www.glutenfreez.com/lentil-bolognese/