Lentil Bolognese

🛒 Ingredients

• Dry Green or Brown Lentils 36 g · 126 kcal
• Olive Oil 4 g · 35 kcal
• Onion 22 g · 9 kcal
• Carrot 14 g · 6 kcal
• Celery 14 g · 2 kcal
• Garlic 2 g · 3 kcal
• Canned Crushed Tomatoes 144 g · 29 kcal
• Tomato Paste 5 g · 4 kcal
• Vegetable Broth 108 g · 5 kcal

👨‍🍳 Instructions

1. Rinse the lentils under cold water. Finely dice the onion, carrot, and celery to create a soffritto, and mince the garlic.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery; sauté for 8-10 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, rinsed lentils, vegetable broth, dried oregano, dried basil, and a bay leaf.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
5. Remove the bay leaf, season with salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.