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Lentil Bolognese

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Lentil Bolognese is a hearty, plant-based version of the classic Italian meat sauce, made with lentils, vegetables, and a rich tomato base. It’s perfect for a nutritious, satisfying meal over pasta.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup dried brown or green lentils, rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
3 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
Salt and pepper, to taste
1 tablespoon soy sauce or tamari (optional, for umami)
Cooked pasta (spaghetti, linguine, or penne), for serving
Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 6-8 minutes until softened.
  3. Stir in garlic and cook for another 1-2 minutes until fragrant.
  4. Add lentils, crushed tomatoes, tomato paste, broth, oregano, basil, thyme, and soy sauce (if using).
  5. Bring to a boil, reduce heat, and simmer uncovered for 30-35 minutes until lentils are tender and sauce thickens. Stir occasionally.
  6. Season with salt and pepper to taste.
  7. Serve over cooked pasta and garnish with fresh herbs.

Notes

  • Use tamari and gluten-free pasta for a gluten-free version.
  • Add red pepper flakes or hot sauce for a spicy kick.
  • Blend part of the sauce for a smoother texture or leave it chunky for a rustic feel.
  • Chopped mushrooms add umami and a meatier texture.
  • Sauté in water or broth to make it oil-free.

Nutrition

Find it online: https://thefamilycooking.com/lentil-bolognese/