Rating: 4.2 stars
28 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Recipe Summary test

20 mins
32 mins
52 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

202 calories; protein 9g; carbohydrates 27.2g; fat 3.9g; sodium 398.6mg. Full Nutrition