Lentil Bolognese Recipe
This robust and flavorful Lentil Bolognese offers a satisfying vegetarian option that embraces indulgence without compromise. Packed with protein and fiber, it’s a wholesome choice for any meal!
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 6 ounce can tomato paste
- 3 cloves garlic
- ½ cup red wine
- 15- ounce can crushed or diced tomatoes
- 3 cups vegetable broth
- 1 cup brown
- 1 ½ teaspoons Italian seasoning or dried oregano
- 1 pound high protein pasta
- fresh basil
- Grated Parmesan cheese
- 1 tablespoon kosher salt
- 2 medium carrots
- 8 ounce package baby bella mushrooms
Instructions
- 1
In a spacious pot, heat the oil over medium heat until it shimmers.
- 2
Introduce the diced onion, carrots, mushrooms, and a pinch of salt. Mix well to ensure everything is coated in oil and sauté for approximately 8 to 10 minutes, or until the onion becomes translucent and the mushrooms begin to soften.
- 3
Incorporate the tomato paste and minced garlic into the pot. Mix thoroughly and allow to cook for around 5 minutes, stirring frequently, until the tomato paste deepens in color and starts to release a rich aroma.
- 4
If desired, pour in the red wine to deglaze the pot. Allow it to simmer for an additional minute or two until the liquid has mostly evaporated.
- 5
Add in the tomatoes, broth, lentils, and Italian herbs. Raise the heat to medium-high, stirring occasionally, until the mixture approaches a gentle boil.
- 6
Lower the heat to medium-low, maintaining a lively simmer, then cover the pot and let it cook for 35 to 40 minutes, stirring occasionally, or until the lentils are tender.
- 7
While the sauce is nearing completion, bring a pot of salted water to a rolling boil. Cook the pasta as per the package instructions until it reaches al dente. Drain the pasta and mix it into the sauce. Serve in bowls and finish each serving with grated Parmesan or nutritional yeast and fresh basil.