Directions
Cook the Lentils: In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until tender. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 10 minutes, or until the vegetables are soft and beginning to caramelize.
Add Garlic and Tomato Paste: Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 more minutes.
Combine and Simmer: Add the crushed tomatoes, vegetable broth, cooked lentils, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Stir well to combine. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Serve: Serve the lentil Bolognese over your favorite cooked pasta, and garnish with fresh basil or parsley.
Kitchen Equipment Needed
Medium saucepan
Large skillet or saucepan
Cutting board
Sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Tips and Variations
Make it Gluten-Free: Serve the Bolognese over gluten-free pasta or zucchini noodles.
Add More Veggies: Feel free to add more vegetables like mushrooms, bell peppers, or zucchini for extra nutrition and flavor.
Wine Flavor: For an extra depth of flavor, add 1/2 cup of red wine when adding the crushed tomatoes and let it cook down slightly before adding the lentils.
Spice it Up: Adjust the amount of red pepper flakes to your liking to make the sauce as mild or as spicy as you prefer.
Storing Leftovers
Store any leftover lentil Bolognese in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat or in the microwave until heated through. This sauce also freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Food Pairings
This lentil Bolognese pairs wonderfully with a variety of sides and beverages:
Sides: Serve with a simple green salad, garlic bread, or roasted vegetables.
Drinks: Pair with a robust red wine like a Chianti or a glass of sparkling water with a slice of lemon.
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