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Classic Lentil Bolognese
Traditional dish · Italian
A rich and hearty plant-based take on the classic Bolognese sauce, featuring slow-simmered lentils and vegetables in a tomato base, perfect served with pasta.
Ingredients
- Brown or Green Lentils1.5 cups
- Olive Oil2 tbsp
- Yellow Onion1 medium
- Carrots2 medium
- Celery Stalks2
- Garlic4 cloves
- Crushed Tomatoes28 oz can
- Vegetable Broth2 cups
- Dry Red Wine1/2 cup
- Tomato Paste2 tbsp
- Bay Leaf1
- Dried Oregano1 tsp
- Saltto taste
- Black Pepperto taste
- Fresh Parsleyfor garnish
Steps
- 1
Rinse lentils thoroughly.
- 2
Finely dice onion, carrots, and celery (mirepoix). Mince garlic.
- 3
Heat olive oil in a large pot or Dutch oven over medium heat. Add mirepoix and sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
- 7
Add rinsed lentils, crushed tomatoes, vegetable broth, bay leaf, and oregano. Stir well.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally.
- 9
Remove bay leaf. Season with salt and black pepper to taste.
- 10
Serve hot, garnished with fresh parsley. Traditionally served with pasta.
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