My lentil bolognese is an easy and super filling, nutritious pasta sauce recipe! Thick and hearty, made with lentils, carrots & zucchini, this sauce will warm your belly and nourish your body. Enjoy with your favorite pasta noodles, (ours are the skinnier version of speghetti, speghettini). A perfect pairing for a gloomy January day!
2 tbsp olive oil
1 onion, chopped
1 cup carrot, grated (2 carrots)
1 cup zucchini, grated (1 small zucchini)
1 cup red lentils*
3-4 garlic cloves, minced
5 cups canned tomatoes (I use one and a half mason jars of homemade canned tomatoes)*
1 tbsp Basil
1 tbsp oregano
1 tbsp balsamic vinegar
1 tsp sugar
Salt & pepper to taste
1. Heat olive oil over medium-low heat in large pot and add chopped onion. Cook until translucent.
2. Add grated carrots and zucchini, lentils, minced garlic, canned tomatoes, Basil, oregano, balsamic vinegar and sugar. Stir and simmer on low for 1 hour. Season with salt & pepper to taste.
*red lentils cook faster and break down easier than green lentils so keep that in mind that if you using an alternative lentil, cooking time may increase.
*I am lucky to have a pantry of homemade canned tomatoes from the summer but if you don’t have access to them, canned diced tomatoes or whole canned tomatoes will work as well.