Lentil Bolognese
Who says a hearty bolognese must contain meat? This vegetarian version is just as satisfying, thanks to the abundance of lentils that provide a filling and flavorful alternative. Enjoy it over your preferred pasta or toss it with some zucchini noodles for a delightful twist. Whichever way you choose, this dinner is truly something to savor and dream about.
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- 1 tsp. freshly chopped oregano
- 2 c. water
- 1 (28-oz.) can crushed tomatoes
- 1 c. green lentils, rinsed and drained
- 1/4 c. packed basil leaves, torn
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes
- Juice of 1/2 a lemon
- Cooked spaghetti or linguine, for serving
- Freshly grated Parmesan, for serving (optional)
Instructions
- In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more.
- Add crushed tomatoes and lentils to pot. Pour water into can of crushed tomatoes and swirl around to catch any remaining sauce and pour into pot. Add basil and season with salt, pepper, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer until lentils are tender, about 1 hour. Add more water as necessary.
- Stir in lemon juice and season with more salt and pepper to taste. Serve warm over pasta.
Nutrition
Calories: 273kcalCarbohydrates: 41gProtein: 14gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 802mgPotassium: 756mgFiber: 8gSugar: 8gCalcium: 98mgIron: 4mg
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