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: servings

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 45

Total Time: 1

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

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