Lentil Bolognese

Serves around 4

Ingredients

Base

• 1 tablespoon olive oil

• 1 large onion, diced

• 4 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon smoked paprika

• 1 teaspoon sea salt, plus more to taste

• Freshly ground black pepper, to taste

Veggies

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 small zucchini, diced (optional)

Tomato Base

• 2 tablespoons tomato paste

• 1 (14-ounce/400g) can of diced tomatoes or crushed tomatoes

• 1 cup vegetable broth (or water)

• 1/2 cup red wine (optional, adds richness)

Protein

• 1 cup red lentils, rinsed and soaked for 30 minutes (see notes)

Extras

• 1 tablespoon balsamic vinegar (for brightness)

• 1/4 cup chopped fresh parsley or basil (optional)

• Your favorite pasta

Instructions

1. Prepare the Base

   • Heat olive oil (or water) in a large skillet or pot over medium heat.

   • Add diced onion and sauté for around 10 minutes, stirring occasionally, until softened and browning around the edges. The onions will begin to catch on the bottom of the pan. This is building depth of flavor! Just be careful not to let it burn.

   • Stir in garlic, oregano, thyme, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.

2. Add the Veggies

   • Toss in the diced carrots, celery, and zucchini (if using). Cook for another 5-10 minutes until softened.

3. Build the Tomato Base

   • Stir in tomato paste with another small pinch of salt and pepper. Cook for 2 minutes until the paste deepens in flavor and becomes sticky. Be careful, again, not to let it burn though!

   • Add the red wine (if using) and canned tomato juice to de-glaze the pan.

   • Add the rest of the tomatoes and broth. Mix well.

4. Cook the Lentils

   • Add the lentils to the pot. Bring the mixture to a gentle simmer.

   • Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender and the sauce thickens. Add more broth if needed.

5. Finish with Brightness

   • Stir in balsamic vinegar and fresh herbs (if using). Adjust seasoning with salt and pepper to taste.

6. Serve

   • Toss the bolognese sauce with your favorite pasta, rice or roasted vegetables. Garnish with extra fresh herbs for a pop of color.

Notes

• Soaking Lentils: Soaking lentils for 30 minutes improves digestibility and reduces cooking time.

• Storage: This sauce keeps well in the fridge for up to 5 days or in the freezer for up to 3 months.

• Customization: Add diced mushrooms or bell peppers for extra layers of flavor!