Lentil Bolognese
Lentil bolognese brings the comforting flavors of a traditional Italian meat sauce without the meat. This hearty recipe replaces ground beef with protein-rich lentils and mushrooms, creating a thick and satisfying sauce. The combination of crushed tomatoes, balsamic vinegar, and aromatic spices gives it an authentic, slow-simmered taste. Serve it over your favorite pasta, polenta, or even use it as a filling for stuffed shells. It’s a perfect meal for anyone looking for a healthy, plant-based alternative to a classic dish.
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 small carrots, finely chopped
1 rib celery, finely chopped
8 ounces cremini mushrooms, chopped
4 cloves garlic, minced
6 ounces tomato paste
3 ½ cups low-sodium vegetable broth, divided
28 ounces crushed tomatoes
¾ cup green or brown lentils, rinsed and drained
1 tablespoon balsamic vinegar
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon Italian seasoning
¼ teaspoon black pepper
2 teaspoons granulated sugar (optional)
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Cook onion, carrot, celery, and mushrooms for 6-8 minutes until soft.
2. Add garlic and tomato paste, stirring for 1 minute. Deglaze with ½ cup of broth.
3. Stir in remaining broth, crushed tomatoes, lentils, balsamic vinegar, salt, oregano, Italian seasoning, and black pepper.
4. Simmer, covered, for 45-60 minutes, stirring occasionally, until lentils are fully tender.
5. Adjust seasoning if needed and serve with your favorite pasta or grain.
Prep Time: 25 minutes
Kcal: 170
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