doebadie
Culinary Explorer
I tried out this Lentil Bolognese recently, and it’s a game-changer. It’s rich, hearty, and full of flavor—perfect for a cozy dinner. The lentils give it a great texture, making it super satisfying without any meat. Here’s how you can make it:
Ingredients:
- 1 cup dried lentils (green or brown)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 bay leaf
- 1 tablespoon soy sauce or tamari (optional)
- Fresh parsley, chopped (for garnish)
- Pasta of your choice, cooked according to package instructions
Instructions:
- Cook the Lentils: Rinse the lentils and cook them in a pot of water until tender, about 20-25 minutes. Drain and set aside.
- Sauté the Veggies: Heat olive oil in a large pan over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft, about 8-10 minutes.
- Add Tomatoes: Stir in tomato paste, crushed tomatoes, oregano, basil, and red pepper flakes (if using). Cook for 5 minutes.
- Simmer the Sauce: Add vegetable broth, soy sauce, and the bay leaf. Let it simmer for 20-30 minutes, stirring occasionally.
- Combine Lentils: Stir in the cooked lentils and let it all cook together for another 10 minutes. Season with salt and pepper.
- Serve: Remove the bay leaf and serve over your favorite pasta. Garnish with fresh parsley.
Conclusion:
This Lentil Bolognese is a delicious, plant-based twist on a classic. The lentils soak up all the flavors, making each bite super satisfying. Perfect for when you want something comforting and wholesome!
The lentils must add such a hearty texture while keeping it plant-based. I love the idea of serving it over some spaghetti or zoodles. 
