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Lentil Bolognese


"Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes."
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52 m servings 205 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 205 calories; 3.9 g fat; 27.9 g carbohydrates; 9.1 g protein; 0 mg cholesterol; 404 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...