Lentil Bolognese is a plant-based twist on the classic Italian sauce, rich in flavor and perfect for those seeking a healthier alternative. This dish uses tender lentils and aromatic vegetables to create a hearty, protein-packed meal that’s ideal for family dinners or meal prep. Whether served over pasta, polenta, or zucchini noodles, it’s ready in under an hour and brings comfort and nutrition to your table.
1 cup lentils (green or brown)
2 tbsp olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
2 garlic cloves, minced
14 oz canned crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
3 cups vegetable broth
Salt and pepper to taste
Directions:
- Rinse lentils and prepare chopped vegetables.
- In a pot, heat olive oil; sauté onion, carrots, and celery for 5 minutes.
- Stir in minced garlic and cook 1 minute.
- Add lentils, crushed tomatoes, basil, and oregano.
- Pour vegetable broth, boil, reduce heat, simmer 30 minutes.
- Season with salt and pepper; serve.
