A family favourite recipe and a twist on the classic. Lentil Bolognese is super delicious, filling and easy to make. A staple at our house we have this at least once a week.
This recipe originated as my husband’s recipe back when we first met. Over the years this easy lentil bolognese sauce has developed and matured into a super easy, vegan, protein-rich sauce. Perfect over a bowl of yummy noodles or even rice.
The sauce is made from fresh tomatoes and lentils (both of which can be made ahead of time). Regardless this sauce comes together in just about 30 minutes, perfect for weeknights or when you’re pressed for time. With three kids at my feet its meals like this that are a weekly staple. And because it’s loaded with fresh tomatoes and packed with lots of lentils I can get behind the pasta train!
Easy Family Lentil Bolognese
Easy protein-rich lentil bolognese. Part of the 30-minute meal this is a perfect recipe for weeknight. Make it part of your weekly recipe.
2 cups of cooked lentils (or 1 can)
2 tbs EVOO
1 onion, chopped
3 garlic cloves, minched
1 tsp smoked paprika
2 tbs Italian seasoning mix
1 tbs dry oregano
2 tbs coconut sugar (adjust to your preference)
5 medium tomatoes (roma, vine or heirloom)
1 can of crushed tomatoes
(Optional) 2 tbs nutritional yeast
- In a medium saucepan over medium heat saute the onions in the olive oil (for an oilfree version use water). Once soft then add in the garlic, sugar and all the spices and cook until fragrant (2 min).
- Add in the fresh and canned tomatoes and cook for roughly 5 minutes. Reduce heat and let the sauce simmer for a minimum of 15 minutes.
- Add in cooked or canned lentils and continue to cook until lentils are warm and nicely incorporated into the sauce (~5 minutes).
- Serve over your favorite pasta, we love using either rice pasta or for an extra protein rich meal we use a red lentil fusili (like pictured above)
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Until then, tchau