Yields:
8 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
2 Hr
Total Time:
3 Hr
Meat eaters and plant based friends unite! This lentil bolognese is hearty, layered with flavor, and an easy one pot meal. Serve it with your favorite pasta. To make this recipe vegan – omit the parmesan for your favorite plant based cheese or nutritional yeast.
Ingredients
Adjust Servings
Instructions
- Start by soaking your lentils. Add to a medium bowl and cover with water. Set aside for 1 hour until water is mostly absorbed. Drain excess water.
- Once lentils have sit for about an hour, start prepping your veggies. Finely chop your onion, garlic, carrot, and celery. Use a food processor if you have it!
- Add olive oil to a large stock pot on medium high heat. Add onions and garlic and sauté until onions are softened and translucent. Add carrots and celery and cook another 3 - 4 minutes. Add salt and pepper to taste.
- Add white wine and simmer for 3 minutes. Add your whole tomatoes, tomato sauce, and veggie broth. Using a spatula, crush your the tomatoes into small bite sized pieces. Add your drained lentils and stir.
- Add your spices (1 tbsp dried basil, oregano, thyme, sugar, salt, and pepper each, 1 tsp red pepper flakes) and stir to combine. Cut the rind off the parmesan (the very end hard piece) and add to the sauce. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
- About 20 minutes before you're ready to eat, heat a large pot of salted water to cook your favorite pasta. Remove parmesan rind and serve with a generous serving of sauce. Top with lots of parmesan and enjoy!
