Description
A hearty and filling Lentil Bolognese that tastes like a Sunday dinner yet is quick enough for a weeknight meal, packed with protein and fiber.
Ingredients
Scale
- 1 cup lentils (green or brown), rinsed and picked over
- 1 can whole tomatoes, crushed by hand or pulsed
- 1 yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth (low sodium preferred)
- 1 cup fresh basil, chiffonade
- 1 teaspoon dried oregano
- 2 ounces pasta of choice, cooked al dente
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery until softened (about 5 minutes).
- Stir in minced garlic and dried oregano; cook until fragrant (1 minute).
- Add rinsed lentils, crushed canned tomatoes, and vegetable broth; stir well.
- Bring to a gentle boil, then reduce heat and cover. Simmer for 25-30 minutes until lentils are tender.
- Near the end of cooking, taste and adjust seasonings as needed.
- Stir in freshly chopped basil before serving over cooked pasta or on its own.
Notes
For best texture, refrigerate cooled sauce in airtight containers for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup of sauce over 2 ounces of cooked pasta
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg