Lentil Bolognese recipe

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Ingredients

1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
½ red bell pepper, thinly sliced
1 carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Nutrition Info

201.9 calories
carbohydrate: 27.2 g
cholesterol: : -
fat: 3.9 g
fiber: 10.5 g
protein: 9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 398.6 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot, cook for 4 to 5 minutes. Add mushrooms, cook and stir until softened, about 2 minutes.

  2. Pour wine into the pot, simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg, cook until lentils are heated through, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

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