Easy Lentil Bolognese
Ingredients
-
1
tablespoon
olive oil
-
1
cup
yellow onion, finely chopped
-
½
cup
carrot, finely chopped
-
1
stalk
celery, finely chopped
-
3
cloves
garlic, minced
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
½
teaspoon
crushed red pepper flakes (optional)
-
¾
cup
dry green lentils
-
1
tablespoon
maple syrup
-
28
oz
can crushed tomatoes
-
2½
cups
water
-
to taste
fine sea salt
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, carrot, and celery until tender.
- Add garlic, basil, oregano, and red pepper flakes, and stir briefly.
- Add lentils, maple syrup, crushed tomatoes, water, and salt to the pot, then stir well and bring to a boil.
- Once boiling, reduce heat to a simmer and cook uncovered for 40 to 45 minutes until lentils are tender, stirring occasionally.
- When lentils are easily smashed, season the sauce with additional salt to taste.
- Serve warm with your favorite cooked noodles, and store leftovers in the fridge or freeze.
Nutrition Facts (estimated)
Servings
6
Calories
123
Total fat
3g
Total carbohydrates
19g
Total protein
6g
Sodium
16mg
Cholesterol
0mg
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