Lentil Bolognese Sauce

Lentil Bolognese sauce and Jake's garlic bread.

Still had some red lentils left in my cupboard and since Thursdays are my rough days…the longest and busiest day of the week…I decided to make this interesting bolognese sauce and spaghetti for dinner. I figured it would be relatively easy because many things that involve pasta are. Besides the obvious upped healthiness (lentils are such amazing little things), this really tasted almost identical to regular bolognese sauce. I couldn’t tell a difference. I’ll definitely be making this quite often in the future.

Lentil Bolognese Sauce

1 onion, chopped
2 garlic cloves, crushed and diced
2 carrots, chopped or coarsely grated
3 tablespoons olive oil
2/3 cup red lentils
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
2 cups vegetable stock
1 tablespoon Italian seasoning
salt and black pepper

1. In a large saucepan, fry the onion, garlic and carrots in the oil for 5 minutes or till they are soft.
2. Add the lentils, tomatoes, tomato paste, stock, Italian seasoning and salt and pepper.
3. Bring the mixture to a boil, then partially cover with a lid and simmer 20 minutes, till thick and soft.

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2 thoughts on “Lentil Bolognese Sauce

    • Have you tried it yet, Stanko? It was SO delicious! I now keep red lentils and bunches of carrots around at all times just in case I want to make this.

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