Description
A hearty and flavorful plant-based twist on the classic Italian sauce, this Lentil Bolognese is rich, satisfying, and perfect for cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 cup brown lentils, rinsed
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil or parsley, to garnish
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion, carrot, and celery. Sauté until softened, about 8–10 minutes.
- Stir in garlic and cook for 1 minute. Add tomato paste and cook for another 2 minutes.
- Pour in crushed tomatoes and vegetable broth. Stir to combine.
- Add lentils, bay leaf, oregano, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until lentils are tender.
- Remove bay leaf and stir in balsamic vinegar. Adjust seasoning to taste.
- Serve over your favorite pasta and garnish with fresh herbs.
Notes
- Use green or French lentils as an alternative to brown lentils.
- Add a splash of reserved pasta water to loosen the sauce if needed.
- The sauce tastes even better the next day!
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Lentil Bolognese, vegan bolognese, lentil pasta sauce, plant-based Italian recipe