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Lentil Bolognese

This fabulous Lentil Bolognese is pure comfort food and can be eaten in a variety of ways. Easy and enjoyable, try it today!
Bowl of lentil bolognese with tofu cubes, arugula, and grated parmesan

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If you have been following me for any length of time you know my love of pasta runs deep. In fact one of my most popular recipes has been my WALNUT TOFU BOLOGNESE, and for good reason; it’s insanely delicious. That will forever be my favourite but I think this new bolognese will give it a run for its money. This dish is quick, easy and oh my word delicious. I love using lentils as I KNOW they are nutritional powerhouses. For this particular meal I added 1/2 block of roasted tofu and served it over roasted spaghetti squash but you do you. No matter what you serve it on, it is going to be delicious and comforting.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Lentil Bolognese

This fabulous Lentil Bolognese is pure comfort food and can be eaten in a variety of ways. Easy and enjoyable, try it today!
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Equipment

  • dutch oven or large pot

Ingredients

INGREDIENTS

  • 1 cup brown lentils
  • 2 cup veggie stock
  • 1 bay leaf
  • 2 tbsp olive oil
  • pinch chili flakes
  • ½ onion diced small
  • 2 cloves garlic minced
  • 1 carrot diced
  • 1 stalk celery chopped
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • ½ tsp cayenne pepper
  • 8 cremini mushrooms sliced
  • 28 oz can crushed tomato
US Customary - Metric

Instructions

  • Rinse lentils well. Add to a small pot and cover with veggie stock. Add bay leaf and bring to a boil. Reduce heat to medium and cook for 20 minutes until lentils are cooked through but not soft. Once cooked, drain and set aside.
  • In a large Dutch oven heat oil and chili flakes over medium high heat. Add onion and oregano and cook until onions are translucent. Add in carrot celery and garlic and cook for several minutes. Season with salt and pepper.
  • Add tomato paste and cook for 1 minute, stirring to combine.
  • Add in sliced mushrooms and cook until mushrooms start to soften. Once mushrooms are cooked, season with salt and pepper. Add in crushed tomatoes. Stir to combine, reduce heat to medium low, cover partially with a lid and cook for 10 minutes.
  • Add in lentils, reduce to low and cook for an additional 5 minutes.

Notes

You can serve this with pasta, spaghetti squash or zucchini noodles. We also used this as a sauce for pizza.

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 51g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 781mg | Potassium: 1349mg | Fiber: 20g | Sugar: 13g | Vitamin A: 3423IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 7mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

6 Responses

    1. Hey Janis, all of the ingredients are listed at the bottom on the recipe card. I did not make this recipe with tofu; however if you’d like to include it I highly encourage it! Enjoy cooking this Lentil Bolognese

      Reply

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