Lentil Bolognese #vegetarian #dinner

Lentil Bolognese #vegetarian #dinner

This soothing Lentil Bolognese is a definitive sound solace nourishment. It's stacked with veggies and lentils and can be delighted in on your preferred pasta, spaghetti squash, or even without anyone else! This recipe for Lentil Bolognese is stacked with enhance and is similarly as tasty as a conventional bolognese sauce.

You'll have to give somewhat more time to make this recipe, yet what's the surge at any rate? Time is your companion when making a super-rich and flavourful bolognese sauce. Also, trust me, it's SO justified, despite all the trouble. Time is really the mystery fixing that makes a bolognese taste so tasty. It enables every one of the flavors to truly turn out and makes a sauce that is simply so damn great.

The uplifting news is since you will need to open a jug of red wine in any case for this recipe, you can put on some music, pour yourself a glass, and unwind in the kitchen while you cook!

Present this bolognese over your preferred pasta, some spaghetti squash, zucchini noodles, rice, all alone, or anyway you like!

Also try our recipe Slow Cooker Lentil Sloppy Joes

Lentil Bolognese #vegetarian #dinner #glutenfree #meatless #pasta

A heavenly and ameliorating bolognese sauce that is veggie lover/vegetarian neighborly, without gluten and pressed with enhance!


  • 1 large onion
  • 4 garlic cloves
  • 2 big carrots
  • 2 celery stalks
  • 1 portobello mushroom
  • 1 red pepper
  • 2 tbsp avocado oil (or vegetable oil)
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 2 cups cooked lentils (I use french lentils)
  • 2 cups crushed tomatoes
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • 3/4 cup water
  • 1 large handful of fresh parsley, finely chopped
  • pasta, spaghetti squash, rice…etc. for serving


  1. Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
  2. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt.
  3. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
  4. Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
  5. Next, add in the lentils, and crushed tomatoes, and the rest of the seasoning and mix together until well combined.
  6. Lower the heat to low, add in the water and let cook down for another 20 minutes.
  7. Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
  8. Serve over your favorite spaghetti or pasta.

Read more our recipe : Mini Rolo Cheesecakes

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