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Bowl of Easy Lentil Bolognese pasta sauce rich in protein and fiber, vegan-friendly.

Lentil Bolognese Pasta Sauce

A cozy and hearty plant-based pasta sauce made with lentils and pantry staples, delivering comfort without the guilt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 cup Lentils (brown or green) Canned lentils work too, just rinse and add near the end.
  • 1 medium Onion Chopped.
  • 1 medium Carrot Chopped.
  • 1 stalk Celery Optional.
Flavor enhancers
  • 4 cloves Garlic Minced.
  • 2 tablespoons Tomato paste Adds depth and creamy texture.
  • 1 can Crushed tomatoes Diced tomatoes work too for a chunkier sauce.
  • 1 cup Broth or water To help lentils cook.
Seasonings
  • 1 tablespoon Italian seasoning A mix of oregano and basil.
  • 1 bay leaf Optional. Adds extra flavor.
  • 0.5 cup Milk or cream Optional for extra creaminess.
  • 2 tablespoons Olive oil For cooking.
  • to taste Salt and pepper Adjust to preference.

Method
 

Preparation
  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onion, carrot, and celery (if using) and cook until softened and slightly golden.
  3. Stir in minced garlic and tomato paste until aromatic.
Cooking
  1. Add lentils, crushed tomatoes, broth (or water), and seasonings to the pot.
  2. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes until lentils are tender.
  3. Taste and adjust seasoning with salt and pepper.
  4. If desired, stir in milk or cream for added richness.

Notes

This sauce tastes better the next day and can be frozen for up to 3 months. It pairs well with pasta shapes that catch sauce, like rigatoni or fusilli.