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35 Minute Vegetarian Red Lentil Bolognese Joy

Vegetarian Red Lentil Bolognese
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This hearty Vegetarian Red Lentil Bolognese brings rich, comforting flavor to your table, replacing meat with protein-packed red lentils for a satisfying weeknight meal. Make your day feel a little more like Sunday with this simple, delicious sauce.

Ingredients

Scale
  • 1 tbsp Olive Oil
  • 1 large Onion, chopped
  • 2 Carrots, finely diced
  • 2 Celery stalks, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Red Lentils, rinsed
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 cup Vegetable Broth
  • 1/2 cup Dry Red Wine (optional)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes
  • Salt and Black Pepper to taste
  • Fresh Parsley, chopped (for garnish)
  • Pasta of choice (for serving)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add rinsed red lentils, crushed tomatoes, vegetable broth, red wine (if using), oregano, basil, and red pepper flakes.
  5. Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and cook for 30-35 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
  6. Season generously with salt and pepper to your taste.
  7. Serve the bolognese hot over your favorite cooked pasta. Garnish with fresh parsley.

Notes

  • Rinsing the lentils removes dust and any debris.
  • If you skip the red wine, add an extra 1/2 cup of vegetable broth or water.
  • This sauce freezes very well for future quick meals.
  • For a deeper flavor, let the sauce simmer for an extra 15 minutes, uncovered, to reduce further.

Nutrition

Find it online: https://sundayflavor.com/vegetarian-red-lentil-bolognese-recipe/