This lentil Bolognese sauce is a delicious vegetarian option for pasta. It’s so tasty and just as nice as Bolognese with meat.
serves 4
1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
1/2 red bell pepper, thinly sliced
1 carrot, cut into small cubes
1/2 cup thinly sliced mushrooms
1/2 cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg
Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
Note
You can substitute white wine for red wine if preferred.
You can use 3 ounces of dried green or du Puy lentils for this recipe. Just rinse them well, put them into a saucepan, and cover with cold water. Bring to a boil, then reduce the heat and simmer, uncovered, until tender, about 30 minutes. Then drain.
Nutrition Facts (per serving)
202 Calories
4g Fat
27g Carbs
9g Protein