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Hearty Vegetarian Lentil Bolognese: 6 Amazing Secrets

Vegetarian Lentil Bolognese
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Make a rich, hearty meatless ragu with lentils. This Vegetarian Lentil Bolognese brings deep flavor to your pasta night.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1/2 cup dry red wine (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant.
  4. Add rinsed lentils, crushed tomatoes, diced tomatoes, vegetable broth, oregano, basil, salt, pepper, and bay leaf.
  5. If using, pour in the red wine and let it simmer for 2 minutes, stirring occasionally.
  6. Bring the mixture to a boil, then reduce heat to low.
  7. Cover and simmer for 40 to 50 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking.
  8. Remove the bay leaf before serving.
  9. Taste and adjust seasoning if needed.
  10. Serve hot over your favorite pasta, garnished with fresh parsley.

Notes

  • Sasha suggests adding a pinch of red pepper flakes for a little warmth.
  • If you prefer a smoother sauce, you can blend a portion of the sauce before adding it back to the pot.
  • This sauce freezes very well. Cool completely before transferring to airtight containers.

Nutrition

Find it online: https://savorsensations.com/vegetarian-lentil-bolognese-recipe/