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Easy Lentil Bolognese Recipe

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This Easy Lentil Bolognese is a hearty, nutritious, and comforting vegetarian pasta sauce made with lentils and finely diced vegetables simmered in a flavorful marinara sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that pairs beautifully with pasta, spaghetti squash, or even polenta.

Ingredients

For the Lentil Bolognese

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery rib, finely diced
  • 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
  • Kosher salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 15 oz can lentils, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 24 oz marinara sauce

For Serving and Garnish

  • Pasta or spaghetti squash
  • Freshly grated Parmesan cheese, optional
  • Fresh basil, optional

Instructions

  1. Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the finely diced onion, carrot, celery, and mushrooms. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables become tender. Then add the minced garlic and cook for an additional minute. Season with kosher salt and black pepper to taste.
  2. Add Lentils and Seasoning: Stir in the rinsed and drained lentils, balsamic vinegar, Italian seasoning, and crushed red pepper flakes. Cook everything together for about 1 minute to let the flavors meld.
  3. Simmer with Marinara: Pour in the marinara sauce and reduce the heat to low. Let the mixture simmer gently for 10 minutes, allowing the sauce to thicken and the flavors to combine thoroughly.
  4. Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the lentil bolognese over your choice of pasta or spaghetti squash. For added flavor, garnish with freshly grated Parmesan cheese and fresh basil if desired. This sauce also pairs wonderfully over polenta, baked sweet potatoes, or eggs.

Notes

  • You can substitute baby bella mushrooms with cremini or white mushrooms if preferred.
  • For a gluten-free option, serve over gluten-free pasta or spaghetti squash.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Adjust the crushed red pepper flakes to make the dish more or less spicy.
  • Adding a splash of balsamic vinegar enhances the depth of flavor in the sauce.

Find it online: https://glowcooks.com/easy-lentil-bolognese-recipe/