lentil bolognese
Ingredients
1 onion - finely diced
2 celery stalks - finely diced
1 large carrot - finely diced
3 garlic cloves - minced
1 tbsp olive oil olive
1 28oz can whole tomatoes (San Marzano are nice but any will do)
1 14.4oz can plain tomato sauce
2 - 3 C water (start with two)
1 1/2 C soaked lentils (soak overnight)
1 tsp Italian seasoning
1/2 tsp chilli flakes
salt and pepper (to taste)
1/3 C fresh basil - chopped
1/3 C red wine (optional, but highly recommended)
**makes 6 generous servings of sauce
This plant based lentil bolognese did not disappoint. Packed with veg and super simple to make, it’s my ultimate healthy comfort food! I had most of these ingredients on hand so was able to throw this together without leaving my house. But if you don’t you can also make a ton of substitutions to this and it will still turn out great so be creative and use what you have.
Instructions
In a large pot saute the onion, carrot, celery and garlic in 1 tbsp olive oil with seasonings on medium for 5 minutes. keep stirring often so the garlic doesn’t burn on the bottom. This smells amazing so enjoy!
Add both cans of tomatoes, soaked and drained lentils, the fresh basil and 2 cups of water.
Stir and bring to a boil, turn heat down to low and simmer for 2 - 3 hours stirring often. Add the red wine after 1 hour and cook until you reach your desired thickness.
This is totally optional but after my sauce had thickened I used an emulsion blender to create a smoother sauce, just a few pulses will do.
Serve over your favourite pasta, or zucchini noodles with extra fresh basil and a drizzle of oil - I love truffle oil but a good quality olive oil is lovely too.
Recipe notes:
You may need to add extra water as the sauce cooks depending on the type of lentils you use.
Store in the fridge for up to 7 days or in the freezer for 3 months.