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Lentil Bolognese
This easy 30 minute lentil bolognese is made from scratch with a super flavorful tomato sauce and tender nutrient packed lentils. Served over your favorite pasta, this lentil bolognese sauce recipe is quick, easy, and you will not miss the meat in this bolognese!
servings
Ingredients
- 9 ounces sprouted lentils (see note #1)
- 3 tablespoons olive oil
- 1 small onion (diced (about 3 tablespoons))
- 4 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup dry red or white wine
- 28 ounces tomato sauce
- 2 cups vegetable broth
- 1 tablespoon Better Than Bouillon vegetable base
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 1/2 tablespoons coconut cream (see note #2)
- 1 pound pasta (cooked to package instruction (see note #3))
- Garnish: freshly chopped basil
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Equipment
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Instructions
- Bring a pot of water to a boil and cook pasta according to package instructions
- In a dutch oven or high walled skillet over medium heat, add 3 tbsp of olive oil. Add onion and sauté for 4-5 minutes until soft. Add in the garlic, oregano, thyme, dried basil, red pepper flakes, salt, pepper, stir and sauté for an additional minute until garlic is fragrant. Add in the white wine and allow the pan to deglaze, scraping any browned bits with your wooden spoon.
- Once the liquid has reduced by half, add in the tomato sauce, vegetable broth, better than bouillon, tomato paste. Stir to combine and add in the bay leaf. Bring the sauce to a gentle boil. Once boiling, add in the sprouted lentils, stir to combine, lower the heat to simmer, and cover. Allow the lentils to simmer for 15 minutes.
- After lentils have simmered for 15 minutes, uncover, add in the coconut cream, and stir. Taste and adjust seasoning if necessary. Lentils should be tender and cooked through (cook time will vary/be longer if you aren't using sprouted lentils).
- Serve the lentil bolognese over the pasta and top with freshly chopped basil.
Notes
- I purchased/used already sprouted lentils for this recipe. If using dry lentils you can rinse and the cook time will be around 40 minutes and you may need more liquid if it becomes too thick, add more broth. You can also soak the dry lentils for a few hours to cut the cook time.
- If you do not have coconut cream and do not need recipe to be vegan, you can substitute heavy cream for coconut cream
- I used gluten free tagliatelle for this recipe. You can use which ever pasta shape you would like, follow individual package for pasta cook time
- Storing: Leftovers can be stored in the refrigerator for up to 4 days. The lentil bolognese sauce can be easily freezed. Allow the sauce to cool, then add into a freezer bag. Press flat and freeze for up to 4 to 6 months. Thaw in the refrigerator, then reheat on low in a pot.
Nutrition Information
Calories: 848kcal (42%), Carbohydrates: 140g (47%), Protein: 35g (70%), Fat: 16g (25%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 2201mg (96%), Potassium: 1576mg (45%), Fiber: 28g (117%), Sugar: 13g (14%), Vitamin A: 1033IU (21%), Vitamin C: 20mg (24%), Calcium: 112mg (11%), Iron: 9mg (50%)