Description
A hearty plant-based sauce made with red lentils that delivers all the comfort and satisfaction of traditional Bolognese. Rich, flavorful, and surprisingly meaty in texture.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil leaves for garnish
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 8-10 minutes until softened.
- 2. Add garlic and cook 1 minute until fragrant.
- 3. Push vegetables aside, add tomato paste to cleared space. Cook 2-3 minutes until darkened.
- 4. Stir tomato paste into vegetables, cook 1 minute more.
- 5. Add wine if using, simmer 2-3 minutes to cook off alcohol.
- 6. Add lentils, crushed tomatoes, broth, bay leaves, and all dried herbs and seasonings. Stir to combine.
- 7. Bring to boil, reduce heat to low, simmer partially covered 25-30 minutes until lentils are tender.
- 8. Remove bay leaves, stir in balsamic vinegar.
- 9. Taste and adjust seasoning as needed. Rest 5 minutes before serving.
Notes
Store in refrigerator up to 5 days or freeze up to 3 months. Sauce improves in flavor after sitting overnight. Add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 8g
- Sodium: 580mg
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 12g
- Protein: 11g