Lentil Bolognese by sorchaspud

Lentil Bolognese

Recipe by
Published 10th Sep 2021

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Lentil Bolognese Ingredients

  • 1 tablespoon olive oil, or to taste
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • ½ red bell pepper, thinly sliced
  • 1 carrot, cut into small cubes
  • ½ cup thinly sliced mushrooms
  • ½ 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

Lentil Bolognese Cook Instructions

Prep20m
Cook32m
Ready In52m
Servings4 servings
  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Lentil Bolognese Nutritions

  • Calories: 201.9 calories
  • Carbohydrate: 27.2 g
  • Fat: 3.9 g
  • Fiber: 10.5 g
  • Protein: 9 g
  • SaturatedFat: 0.6 g
  • Sodium: 398.6 mg
  • Sugar: 8.4 g

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