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Writer's pictureAnna Hermann

Lentil Bolognese

If you have been following my recipes, you may have noticed that I often try to incorporate as many veggies as possible. This hearty pasta sauce is no different. A nutrient packed powerhouse that can be loaded up with any variety of veggies. I generally make a big batch, fill some in mason jars while the sauce is still hot and seal them airtight before keeping them in the fridge for up to 2 months. The sauce can also be frozen in sheets in zip log bags to keep on hand whenever you need a sauce.


Ingredients

  • 1 cup of green lentils simmered in 4 cups of water with 2 tbsp of veg bouillon for 25 minutes or until the lentils are soft.

  • Any combination or all of the following, diced to your liking: 1 large onion, 5 cloves of garlic, 1 fennel bulb, 2 carrots, 1 bell pepper (of whatever color you enjoy), 3 celery stalks, 1 pound of mushrooms (fresh, diced or dried rehydrated and diced)

  • Optional: finely diced greens such as kale of your choosing (2 cups), cabbage of any type (2 cups), broccoli (2 cups)

  • 1 cup red lentils

  • 1 large can of crushed tomatoes (or diced or whole, chopped)

  • 2 tbsp of tomato paste

  • 1 bay leaf

  • 2 cups of water (more if needed)

  • 2 tbsp of veg bouillon

Flavorings

  • 1 tbsp (to taste) of liquid amino or soy sauce

  • 1 tbsp sweetener of choice such as maple syrup or blackstrap molasses

  • 1 cup of red wine or 1/2 cup of white vermouth (optional, but it will all cook out!)

  • 1/4 cup of balsamic vinegar

  • 1 tbsp of oregano, basil, chili flakes (all fresh or dried)


Serve with...

  • boil your favorite pasta to al dente and finish off in the sauce. The more whole grain the better in my opinion, but whatever floats your boat!


 

Method

  1. Cook green lentils separately

  2. In a large pot, start by sautéing aromatics and all of the veggies until translucent.

  3. Add tomato paste and toast for 3-4 minutes, stirring occasionally.

  4. If using wine, deglaze the pot with the wine, then add water and bring to a simmer, add bay leaf.

  5. If using red lentils, add them now.

  6. Add veg bullion and a dash of salt, simmer for up to 30 minutes.

  7. Add the cooked green lentils.

  8. Depending on the consistency you are going for, you can use an immersion blender and quickly blend through the sauce for a finer consistency but this is optional.

  9. Add all the other flavorings and taste. You may want to add another splash of vermouth/wine.

  10. Taste and re-season to taste!

  11. Enjoy!




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