Ingredients
Units
Scale
- 1 cup dry brown or green lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 cups vegetable broth
- Cooked pasta of choice for serving
- Fresh basil for garnish (optional)
Instructions
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, and sauté for about 5 minutes until softened.
- Add Lentils and Liquid: Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Pour in the vegetable broth and bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender and the sauce has thickened. Stir occasionally and add more broth if needed.
- Serve: Toss the cooked lentil bolognese with your favorite pasta and garnish with fresh basil if desired. Serve hot.
Notes
Garnish with fresh basil for added flavor.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4 bowls
- Calories: 350kcal
- Fat: 8g
- Carbohydrates: 50g
- Protein: 18g