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Quick Lentil Bolognese
75% authentic · Italian-Inspired
A faster version of lentil Bolognese, using pre-cooked lentils or red lentils that cook quickly, for a weeknight-friendly meal.
Ingredients
- Red Lentils1 cup
- Olive Oil1 tbsp
- Garlic3 cloves
- Onion1 small
- Carrot1 medium
- Crushed Tomatoes28 oz can
- Vegetable Broth1.5 cups
- Tomato Paste1 tbsp
- Dried Basil1 tsp
- Saltto taste
- Black Pepperto taste
- Fresh Basilfor garnish
- Parmesan Cheesefor serving
Steps
- 1
Rinse red lentils.
- 2
Finely dice onion and carrot. Mince garlic.
- 3
Heat olive oil in a saucepan over medium heat. Add onion and carrot, sauté until softened, about 5 minutes.
- 4
Add minced garlic and cook for 30 seconds.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Add rinsed red lentils, crushed tomatoes, vegetable broth, and dried basil. Stir well.
- 7
Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender and sauce has thickened. Stir occasionally.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh basil and Parmesan cheese. Best served with pasta.
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