Description
This Easy Lentil Bolognese is a hearty and healthy plant-based alternative to traditional meat sauce. Featuring finely diced vegetables and baby bella mushrooms simmered with lentils and marinara sauce, it offers a rich, savory flavor in just 30 minutes. Perfect for serving over pasta, spaghetti squash, or even polenta, this recipe is a delicious way to enjoy a comforting Italian-style sauce with a nutritious twist.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 8 oz baby bella mushrooms, finely diced (can use cremini or white mushrooms)
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
Main Ingredients
- 15 oz can lentils, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 24 oz marinara sauce
For Serving & Garnish
- pasta or spaghetti squash
- Freshly grated Parmesan cheese (optional)
- Fresh basil (optional)
Instructions
- Heat Olive Oil and Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the finely diced onion, carrot, celery, and mushrooms. Sauté the vegetables for 5 to 7 minutes, stirring occasionally, until they become tender.
- Add Garlic and Season: Stir in the minced garlic and cook for about 1 minute until fragrant. Season the mixture with kosher salt and freshly ground black pepper according to your taste.
- Incorporate Lentils and Seasonings: Add the rinsed and drained lentils, 1 tablespoon balsamic vinegar, 1 teaspoon Italian seasoning, and 1/4 teaspoon crushed red pepper flakes to the skillet. Stir and cook for 1 minute to combine the flavors.
- Simmer with Marinara Sauce: Pour in 24 oz of marinara sauce and reduce the heat to low. Let the sauce simmer gently for 10 minutes, allowing all ingredients to meld together and thicken slightly.
- Adjust Seasoning and Serve: Taste the lentil bolognese and adjust with additional salt and pepper if needed. Serve the sauce hot over your choice of cooked pasta or roasted spaghetti squash. Optionally, garnish with freshly grated Parmesan cheese and fresh basil leaves for an extra burst of flavor.
Notes
- Finely dicing the vegetables and mushrooms helps create a texture that closely resembles traditional meat-based bolognese.
- You can substitute canned lentils with cooked dried lentils for a fresher taste.
- For a vegan version, omit the Parmesan garnish or use a plant-based cheese alternative.
- This sauce also pairs well with polenta, baked sweet potatoes, or as a flavorful topping for eggs.
- Leftover sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
