Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Servings 6
This simple, lentil bolognese is hearty, comforting and full of flavor - everything a pasta sauce should be. This easy recipe can be made in one pot on the stove or in a crockpot. Serve it over spaghetti - or even spaghetti squash for a healthy alternative.
- 2 tablespoons olive oil
- 1 1/2 cups sweet onion (diced)
- 2 carrots (grated (about 1 cup))
- 3 celery stalks (diced (about 1 cup))
- 4 garlic cloves (minced (about 1 tablespoon))
- 1/2 - 1 teaspoon crushed red pepper flakes (optional)
- 8 ounces dried lentils (rinsed and picked through)
- 1 28- ounce can crushed tomatoes
- 3 cups vegetable stock
- 1 bay leaf
- 1 tablespoon dried basil
- 1/2 tablespoon dried parsley
- 1 teaspoon coarse salt
Stovetop instructions:
Heat olive oil in large skillet over medium-high.
Add onion, celery, carrots with a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and the vegetables have softened - about 5 minutes.
Add garlic and continue to cook until fragrant, about 1 minutes.
Add the remaining ingredients and cover the skillet. Bring to liquid to a strong simmer and allow the lentils to cook until softened, about 30 minutes.
If needed, add additional water to thin sauce and adjust seasoning with salt & pepper before serving.
Slow cooker instructions:
Add all the ingredients to a slow cooker, mix together until combined.
Cook on low for 4 - 5 hours, or until lentils have softened and sauce is thick.
Add water to thin out sauce if necessary, and adjust seasoning with salt & pepper to taste.
Calories: 251kcal Carbohydrates: 40g Protein: 13g Fat: 6g Sodium: 1064mg Fiber: 15g Sugar: 11g Vitamin C: 18mg