Lentils have this amazing ability to mimic the texture of ground meat when cooked down in a rich tomato sauce. This bolognese is hearty, deeply flavorful, and so satisfying that most people cannot tell the difference. Toss it with your favorite pasta and you have a meal that feeds the whole family for very little money.
Ingredients
- 1 cup French green lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 large onion, diced fine
- 2 medium carrots, diced fine
- 2 stalks celery, diced fine
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- ½ tsp oregano
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- 1 lb whole wheat spaghetti or pasta of choice
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes until very soft.
- Add the garlic, Italian seasoning, and oregano. Stir for 1 minute.
- Add the lentils, crushed tomatoes, broth, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30 to 35 minutes until the lentils are tender and the sauce is thick.
- While the sauce finishes, cook the pasta according to package directions. Drain.
- Toss the pasta with the lentil bolognese and serve with a drizzle of olive oil.
Notes
- French green lentils hold their shape best, but red lentils work if you want a smoother sauce.
- Swap the spaghetti for fusilli or brown rice spaghetti for variety.
- This sauce freezes beautifully for up to 3 months.
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