Lentil Bolognese Sauce

Packed with fire-roasted diced tomatoes, earthy Baby Bella mushrooms, hearty red
lentils, onions, and a generous dose of garlic, this plant-based sauce is the
perfect nutritious and delicious dinner recipe.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Course:

Main Course

Cuisine:

Italian Vegan Vegetarian

Keywords:

Vegan Vegetarian Italian Garlic mushrooms pasta sauce red lentils Lentil Bolognese Sauce

Instructions

1 In a large stock pot or dutch oven, over medium heat, saute the chopped
mushrooms, garlic, and onion in olive oil for about 3 to 4 minutes, or until the
onions are translucent.
2 Add the Italian seasoning to the vegetables and cook for an additional minute
over medium heat.
3 Add the fire roasted tomatoes, tomato sauce, vegetable broth, and lentils. Stir
well to combine.
4 Reduce the heat to medium low and bring to a simmer.
5 Cover and simmer for approximately 15 to 20 minutes, or until the lentils are
tender. Stir frequently during cooking.
6 Taste the Lentil Bolognese and season with salt and pepper if desired.
7 Combine with cooked pasta and enjoy.

Lentil Bolognese Sauce

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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