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Mediterranean Lentil Bolognese
70% authentic · Mediterranean
A flavorful twist on lentil Bolognese, incorporating Mediterranean ingredients like Kalamata olives, sun-dried tomatoes, and a hint of lemon.
Ingredients
- Brown or Green Lentils1.5 cups
- Olive Oil2 tbsp
- Yellow Onion1 medium
- Garlic3 cloves
- Sun-Dried Tomatoes (oil-packed)1/4 cup, chopped
- Kalamata Olives1/2 cup, pitted and chopped
- Crushed Tomatoes28 oz can
- Vegetable Broth2 cups
- Lemon Zest1 tsp
- Dried Thyme1 tsp
- Saltto taste
- Black Pepperto taste
- Fresh Parsleyfor garnish
- Lemon Wedgefor serving
Steps
- 1
Rinse lentils thoroughly.
- 2
Finely dice onion. Mince garlic. Chop sun-dried tomatoes and Kalamata olives.
- 3
Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 6-8 minutes.
- 4
Add minced garlic, chopped sun-dried tomatoes, and olives. Cook for 2 minutes until fragrant.
- 5
Add rinsed lentils, crushed tomatoes, vegetable broth, lemon zest, and thyme. Stir well.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 50-60 minutes, or until lentils are tender and the sauce has thickened. Stir occasionally.
- 7
Season with salt and black pepper to taste.
- 8
Serve hot, garnished with fresh parsley and a lemon wedge. Delicious served with orzo or crusty bread.
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