Lentil Bolognese

Swap out the traditional meat sauce for this delicious Lentil Bolognese. Packed with hearty lentils and simmered with tomatoes, garlic, and herbs, this plant-based sauce is rich in protein and fiber.

It’s a nutritious, easy-to-make alternative to meat-based sauces, perfect for pairing with your favorite pasta.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)
• Cooked pasta of choice for serving

Instructions:

1. Cook the Lentils: In a medium pot, cover the lentils with water and bring to a boil. Reduce heat and simmer for 20-25 minutes, until tender. Drain and set aside.
2. Sauté Vegetables: In a large skillet or pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add Carrots and Celery: Stir in the carrots, celery, and red bell pepper. Cook for another 5-7 minutes until the vegetables begin to soften.
4. Combine Ingredients: Add the diced tomatoes, tomato paste, vegetable broth, soy sauce, oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
5. Simmer: Add the cooked lentils to the sauce. Simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
6. Serve: Serve the lentil Bolognese over your favorite cooked pasta. Garnish with fresh basil or parsley if desired.