Red Lentil Bolognese Recipes

LENTIL BOLOGNESE

Lentil Bolognese image

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

Provided by sorchaspud

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 52m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
½ red bell pepper, thinly sliced
1 carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Steps:

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.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 27.2 g, Fat 3.9 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 398.6 mg, Sugar 8.4 g

ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY

One-Pot Lentil Bolognese Recipe by Tasty image

Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley

Provided by Merle O'Neal

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 oz dried spathetti
2 tablespoons olive oil
½ large yellow onion, minced
2 medium carrots, sliced
1 stalk celery, sliced
4 cups white mushroom, sliced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
½ cup red wine
3 cloves garlic, minced
28 oz diced organic tomato, 1 can
¼ cup tomato paste
2 cups vegetable broth
1 cup dried brown lentil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon baking soda
¼ cup fresh parsley, chopped, for garnish

Steps:

In a large pot, cook the pasta according to the package instructions. Drain and set aside.
Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
Garnish with parsley.
Enjoy!

Nutrition Facts : Calories 956 calories, Carbohydrate 123 grams, Fat 39 grams, Fiber 13 grams, Protein 24 grams, Sugar 23 grams

RED LENTIL BOLOGNESE

RED LENTIL BOLOGNESE image

Categories Vegetarian

Number Of Ingredients 11

Ingredients

-1 onion, chopped
-2 garlic cloves, crushed
-2 carrots, coarsely grated
-2 celery sticks, chopped
-3 tablespoons olive oil
-2/3 cup red lentils
-400 grams / 14 ounces can chopped tomatoes
-2 tablespoons tomato paste
-2 cups vegetable broth
-1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
-Salt and black pepper

Steps:

In a large saucepan, fry the onion, garlic, carrots and celery in the oil for about 5 minutes until they are soft. Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.

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