Lentil Bolognese
Lentil Bolognese is a plant-based alternative to the classic meat sauce, using lentils as the main protein source. This hearty and flavorful dish is made with tender lentils, a rich tomato sauce, and aromatic vegetables, simmered together to create a comforting and nutritious meal. It’s packed with fiber, protein, and essential nutrients, making it a healthy and satisfying choice for lunch or dinner.Whether served with pasta, roasted vegetables, or low-carb alternatives like zucchini noodles, Lentil Bolognese is versatile, flavorful, and easy to make.Nutrition Facts (Per Serving):Calories: 250 kcal, Protein: 13g, Carbohydrates: 38g, Fiber: 10g, Fat: 7g, Sodium: 900mg, Sugars: 9g, Vitamins & Minerals: Rich in vitamin A, vitamin C, potassium, and iron.Estimated based on one serving (assuming 4 servings per batch)
Equipment
- 1 medium-sized saucepan (for cooking lentils)
- 1 large pot or Dutch oven (for making the sauce)
- 1 wooden spoon or spatula for stirring
- 1 measuring cup (for vegetable stock)
- 1 measuring spoons (for spices)
Ingredients
- 1 cup 200g green or brown lentils
- 2 tablespoons 30 ml olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14.5 oz (410g) crushed tomatoes
- 2 tablespoons 30g tomato paste
- 1 cup 240 ml vegetable stock
- 1 teaspoon 2g dried oregano
- 1 teaspoon 2g dried basil
- ½ teaspoon 1g dried thyme
- 2 bay leaves
- 1 teaspoon 5g salt
- 1 teaspoon 3g black pepper
- 1 tablespoon 15 ml red wine (optional)
- 1 teaspoon 5g balsamic vinegar (optional, for added depth)
Instructions
Prepare the lentils:
- Rinse the lentils under cold water. In a saucepan, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until tender. Drain and set aside.
Sauté the vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, or until softened. Add the garlic and cook for another minute until fragrant.
Make the sauce:
- Stir in the crushed tomatoes, tomato paste, and vegetable stock. Add the oregano, basil, thyme, salt, and pepper. If using red wine, add it now and allow it to cook down for a minute or two.
Add the lentils:
- Add the cooked lentils to the sauce. Stir everything together and bring to a simmer. Cover and cook for 20-30 minutes, stirring occasionally. If the sauce becomes too thick, add more vegetable stock or water to achieve the desired consistency.
Final adjustments:
- Taste the sauce and adjust the seasoning as needed. If you prefer a richer flavor, you can add a splash of balsamic vinegar. Remove the bay leaves before serving.
Serve:
- Serve the Lentil Bolognese over pasta, zucchini noodles, or roasted vegetables. Enjoy with a sprinkle of vegan parmesan or fresh herbs if desired.
Notes
- Storage: Lentil Bolognese keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months for a convenient meal later.
- Make it spicier: Add red pepper flakes or a diced chili pepper to the sauce to give it some heat.
- For a smoother sauce: Blend part of the sauce with an immersion blender or regular blender, then return it to the pot. This will make the sauce creamier while maintaining some texture from the lentils.
- Low-carb options: Serve with spaghetti squash, zucchini noodles, or cauliflower rice for a low-carb version of the dish.
- Additional vegetables: Feel free to add mushrooms, bell peppers, or spinach to increase the vegetable content of the dish.