Lentil Bolognese Sauce
A hearty and flavorful vegetarian take on traditional Bolognese sauce, made with lentils instead of meat.
Ingredients - Serves 4
- Salt and pepper - To taste
- Italian seasoning - 1 tablespoon
- Vegetable broth - 2 cups
- Canned diced tomatoes - 1 can (14.5 oz)
- Tomato paste - 2 tablespoons
- Lentils - 1 cup, dried
- Garlic - 2 cloves, minced
- Celery - 1 stalk, finely chopped
- Carrot - 1, finely chopped
- Onion - 1, finely chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, celery, and garlic and cook until the vegetables are soft, about 5 minutes.
- Add the lentils, tomato paste, diced tomatoes, vegetable broth, and Italian seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer until the lentils are tender, about 30 minutes.
- Season the sauce with salt and pepper to taste.
- Serve the sauce over cooked pasta, if desired.
Dietary Info
- Dish Type: Sauce
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 10g
- Carbs: 45g
- Protein: 18g
- Sodium: 500mg
- Sugar: 8g
