Lentil Bolognese (1 Hr, 5 Mins)

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Let’s be real; we all love a good pasta dish. But what if we swapped the traditional meat sauce for a heartier, vegetarian option? Enter Lentil Bolognese, a flavorful and wholesome alternative to the Italian classic. Packed with protein-rich lentils and a rich tomato base, this dish marries health with comfort food. Topped with parmesan and adorned with fresh basil, it’s both an eye-catcher and a palate pleaser.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cups dried lentils (preferably green or brown), rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup grated parmesan cheese
  • Fresh basil leaves, for garnish
  • Your choice of pasta (spaghetti, linguine, etc.)

Instructions

  1. Begin by finely chopping the onion, mincing the garlic, dicing the carrot, and dicing the celery.
  2. In a large pot or deep pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
  3. Add the carrot and celery, and cook until they begin to soften.
  4. Stir in the lentils, ensuring they’re well mixed with the other ingredients.
  5. Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper.
  6. Reduce heat and let simmer for about 30 minutes, or until the lentils are tender.
  7. While the Bolognese is simmering, cook your choice of pasta according to the package instructions.
  8. Serve the lentil Bolognese over the cooked pasta, sprinkle with parmesan cheese, and garnish with fresh basil leaves.

Notes

Perfecting the Lentil Bolognese comes down to seasoning and texture; feel free to adjust the spices based on personal preference. Freshly ground black pepper or a dash of chili flakes can give an added kick. As lentils are absorbent, you might want to keep extra broth on hand to adjust the sauce’s consistency. Complement this dish with a light mixed greens salad and a tangy vinaigrette. And, if you fancy a drink, a glass of medium-bodied red wine pairs beautifully with this dish.

Nutrition

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