This easy lentil bolognese sauce is rich in flavor and packed with nutrients. This meat-free version of the classic Italian sauce can be served in many ways, not only over spaghetti.
In a medium pot (3-quart/3-liter is perfect), heat the oil. Add minced onion, diced celery and diced carrot. Sauté on medium-high for 10 minutes, stirring from time to time.
Next, add minced garlic and stir for about a minute or until it releases its aroma.
Pour in 1 cup of water and add the rest of the ingredients: cooked lentils, crushed tomatoes, salt, pepper and dried basil. Stir well. Bring to a boil and simmer (reduce the heat to medium)until the carrots and celery are cooked through, about 25 minutes (see note 3).
Enjoy!
Notes
Crushed tomatoes can be substituted with tomato passata, pureed tomatoes or marinara sauce. They all have slightly different level of thickness so you might need to use more/less water than stated in the recipe.
Dried basil can be substituted with dried oregano or marjoram.
The cooking time may vary slightly. Note that the acidity in tomatoes slows down the cooking process and so the carrots and celery will need longer to cook than usual. It will also depend on how fresh they are (the fresh ones take less time to cook).
If you find the sauce thick, add more liquid. If thin, you can add double concentrated tomato puree.
More tips and serving suggestion ideas can be found in the post above this recipe card.
Course: Dinner, Lunch, Sauce
Cuisine: American, Italian
Keyword: Vegetarian Bolognese Sauce
Nutrition Facts
Lentil Bolognese Sauce
Amount per Serving
Calories
208
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Sodium
458
mg
20
%
Potassium
740
mg
21
%
Carbohydrates
28
g
9
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
9
g
18
%
Vitamin A
3300
IU
66
%
Vitamin C
15
mg
18
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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