Ingredients52 m servings 205 cals
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
- Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
- Cook's Notes:
- Substitute white wine for the red wine if preferred.
- You can also use 3 ounces dried green or du Puy lentils for this recipe. Rinse well, put into a saucepan, and cover with cold water. Bring to a boil; reduce heat and simmer uncovered until tender, about 30 minutes. Drain and use in the recipe.
Per Serving: 205 calories; 3.9 g fat; 27.9 g carbohydrates; 9.1 g protein; 0 mg cholesterol; 404 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was excellent. It tastes just like ragù alla Bolognese is supposed to taste. I think the red wine and nutmeg are key. At first, the kids didn’t even notice there were lentils instead of mea...
Great recipe. If you are not a strict vegan, you can top with Parmesan for an extra kick.
I eliminated the mushrooms as I am the only one who likes them .. we are having it tonight .. however I made the Bolognese Friday evening and trust me its worth a do ahead if you are looking for...
Made it exactly as stated! AWESOME! Next time I will double the sauce so I can drink it!