Lentil Bolognese Sauce

Getting clients to enjoy vegetables in fun and new ways has been a passion of mine for quite some time now. This sauce is one of my favorites to enjoy throughout the week because it reheats nicely and the flavors really meld if you make it a day or two ahead of time. It’s chock-full of fiber, making it a great lunch item to keep you full throughout the afternoon. Serve this over pasta or zucchini noodles.

  1. Heat olive oil in a large skillet over medium-high heat. Add onion, carrot and celery and cook until lightly softened, about 3 minutes.

2. Add red bell pepper, mushrooms and garlic and cook for 5 minutes longer. Season with salt and pepper.

3. Add red wine and reduce by half.

4. Add crushed tomatoes, tomato paste, vegetable broth, lentils, Italian seasoning, crushed red pepper and sugar and bring to a boil. Cover the pan and reduce heat to low. Simmer for 40-45 minutes, or until the lentils are tender and the sauce has thickened. Finish with fresh parsley and basil.

Lentil Bolognese Sauce

Serves 4

All you need:

2 tablespoons olive oil

1 small yellow onion, chopped

1 carrot, peeled and diced

1 celery stalk, sliced thin

1 red bell pepper, diced

8 oz. cremini mushrooms, chopped

3 garlic cloves, finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

2 cups vegetable broth

1 cup dried brown lentils

1 1/2 teaspoons Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon sugar

1/4 cup chopped flat-leaf parsley

1/4 cup chopped fresh basil leaves

All you do:

  1. Heat olive oil in a large skillet over medium-high heat. Add onion, carrot and celery and cook until lightly softened, about 3 minutes.
  2. Add red bell pepper, mushrooms and garlic and cook for 5 minutes longer. Season with salt and pepper.
  3. Add red wine and reduce by half.
  4. Add crushed tomatoes, tomato paste, vegetable broth, lentils, Italian seasoning, crushed red pepper and sugar and bring to a boil. Cover the pan and reduce heat to low. Simmer for 40-45 minutes, or until the lentils are tender and the sauce has thickened. Finish with fresh parsley and basil.
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