Lentil Bolognese

from kristineskitchenblog.com

This Lentil Bolognese is a hearty vegan tomato sauce that's full of flavor. Serve it over pasta, spaghetti squash or polenta, or use it in place of marinara sauce in your favorite recipes.

Prep Time25

Cook Time1

Total Time1 25

Servings: servings

Calories: 170kcal

Author: Kristine Rosenblatt

Ingredients

2 tablespoons olive oil
1 small yellow onion finely chopped
2 small/medium carrots finely chopped
1 rib celery finely chopped
8 ounces cremini mushrooms chopped
4 cloves garlic minced
6 ounce can tomato paste
3 ½ cups low sodium vegetable broth divided
28 ounce can crushed tomatoes
¾ cup green or brown lentils picked over, rinsed and drained
1 tablespoon good quality balsamic vinegar
¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon Italian seasoning
¼ teaspoon black pepper
2 teaspoons granulated sugar optional

Instructions

Heat the olive oil in a Dutch oven or other large, heavy pot over medium heat. Add the onion, carrot, celery and mushrooms and sauté, stirring often, for 6-8 minutes, until the vegetables start to soften.
Add the garlic and tomato paste and cook, stirring, for 1 minute. Pour in ½ cup of the broth and stir for about 1 minute, scraping up any bits that are stuck to the bottom of the pot.
Add the remaining broth, crushed tomatoes, lentils, balsamic vinegar, salt, dried oregano, Italian seasoning and pepper to the pot. Stir.
Increase heat to bring the pot to a simmer and then reduce the heat to maintain a low simmer. Cover the pot and simmer for 45-60 minutes, stirring occasionally, until the lentils are tender. Taste and stir in the 2 teaspoons of sugar if needed to balance out the acidity of the tomatoes.

Video

Notes

Sauce may be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.