Lentil Bolognese for 8

Ingredients and Weight

• 1 lb dried lentils, picked over and rinsed
• 2 medium yellow onions, chopped (about 2 cups)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup dry red wine (optional)
• 1 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley

Preparation Time

30 minutes

Cooking Time

1 hour

Difficulty Level

2 (Easy)

Preparation Method Steps

1. In a large Dutch oven or pot over medium heat, cook the onions, carrots, and celery in 2 tablespoons of olive oil until softened about 10 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the lentils, crushed tomatoes, vegetable broth, wine (if using), oregano, basil, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the lentils are tender.
5. Stir in the parsley and serve over pasta, rice, or quinoa.

Nutritional Information

(per serving)

• Calories: 350
• Fat: 10g
• Carbohydrates: 50g
• Protein: 20g
• Fiber: 10g

Dish Characteristics

• Rich and flavorful
• Hearty and filling
• Vegetarian and vegan
• Packed with protein and fiber
• Can be made ahead of time

User Comments

• "This dish was so delicious and easy to make! I love that it's vegetarian but still has all the flavor of a traditional Bolognese."
• "I served this over quinoa and it was a hit! The lentils are so tender and the sauce is perfect."
• "I made this for my family and everyone loved it. Even the meat-eaters couldn't tell the difference!"

Special Precautions and Tips

• Be sure to rinse the lentils well before cooking.
• If you don't have dry red wine, you can use vegetable broth instead.
• You can also add other vegetables to this dish, such as mushrooms, zucchini, or bell peppers.
• The leftovers will keep well in the refrigerator for up to 3 days.