Lentil Bolognese

This thick and robust Lentil Bolognese Sauce is studded with carrots and onion, garlic and a dose of bonus rainbow veggies just for good measure! Vegan and easy to make.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: Kathy Patalsky

Ingredients

1 Tbsp extra virgin olive oil
2-4 cloves garlic, chopped
1 small red onion, diced
1 large carrot, diced
1 Tbsp dried Italian seasoning blend
1 Tbsp cane sugar (optional)
1 28oz can of crushed tomatoes with basil
½ cup frozen veggies (mixed blend with carrots, peas, corn, green beans..)
½ tsp sea salt (or to taste)
½ tsp red pepper flakes (or to taste)
2-6 Tbsp nutritional yeast
1 15oz can of lentils, drained
Also: Pasta, any variety
Garnish: Fresh basil

Instructions

Warm an extra large, deep skillet (like a cast iron pan) over high heat. You can also fill a large soup pot with water and bring pasta water to a boil.
Add in the oil, garlic and onion. Stir for a minute until onions are tender. Add in the carrots, sugar and Italian seasoning blend and stir. Turn heat to medium and cook for one to two minutes to soften carrots a bit.
Add in the frozen veggies, crushed tomatoes, red pepper flakes, nutritional yeast and sea salt. Bring to a brisk simmer, while stirring. Add in the lentils and turn heat to low.
Simmer the sauce on low for 5-10 minutes. Just enough time to reduce and thicken the sauce, soften the carrots and warm everything together. Do a taste test and add in more spices, nooch and salt if desired.
At some point along the way, as your water boil, you can drop the pasta and boil according to package. Drain when done cooking.
When sauce is warm and thickened, toss with your sauce and serve warm. Fresh basil is a lovely garnish. Store leftovers, covered in the fridge for up to four days.

Nutrition Estimate