Lentil Bolognese SauceApr 21, 2021
This hearty Lentil Bolognese Sauce doesn’t need any animal products for protein or flavor. Just a few simple store-bought ingredients pack a lot of flavor in this plant-based twist on a traditional favorite.
Make a double batch on the weekend and serve it up twice on the weekend. We’re serving it up to our members in stuffed red bell peppers topped with homemade bruschetta, as well as a one skillet lasagna. Of course, you can always toss it traditionally with your favorite pasta.
However you serve it, we hope you enjoy the robust flavors in this “meaty” sauce.
Lentil Bolognese Sauce
Prep time: 10 minutes | Cook time: 30 minutes
Makes about 6 cups
1 Tbsp olive oil or vegetable broth
3 cloves garlic, minced
½ onion, minced
1 14-ounce can lentils, drained and rinsed
2 Tbsp Italian herb seasoning
2 cups marinara
1 cup vegetable stock
1 14-ounce can diced tomatoes, drained
½ cup red wine (optional)
1 Tbsp balsamic vinegar
- Heat the oil or vegetable broth in a large saucepan over medium heat. Add the garlic and onion and cook until translucent.
- Stir in the lentils, Italian herb seasoning, marinara, vegetable stock, tomatoes, red wine (if using) and balsamic vinegar. Bring to a boil, reduce the heat and simmer for 10 minutes.
Spoiler Alert: Lentil Bolognese Sauce will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Lentil Bolognese Sauce can be stored in an air-tight container in the freezer for 3 months.