20 MINUTE LENTIL BOLOGNESE SAUCE
Dinner will be ready in a flash with this 20 minute vegetarian Lentil Bolognese! This speedy dish is made all in one pot with wholesome pantry essentials that you likely already have on hand. It's filling, delicious and super easy to make! Gluten Free + Vegetarian + Vegan Friendly
Provided by Sarah Nevins - A Saucy Kitchen
Categories Sauces & Condiments
Time 30m
Number Of Ingredients 12
Steps:
- Add the oil to a large skillet or pot and warm on medium heat. When the oil starts to simmer add the onions and 1/4 tsp salt and sauté until softened, about 5 minutes.
- Add the garlic and celery to the onions and sauté another few minutes.
- Add the tomato paste and pesto to the pan and cook another 2 minutes.
- Stir in the tomatoes, water, lentils and soy sauce mixing everything together well. Adjust the temperature to maintain a gentle simmer for about 10 minutes. The sauce will reduce down and thicken.
- Taste and season with more salt or sugar if needed.
- Serve over your choice of pasta or vegetable noodles and enjoy.
LENTIL BOLOGNESE
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
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
20-MINUTE BOLOGNESE
Leftover hamburgers are the stars of this shortcut version of an Italian-American classic.
Provided by Jennifer Perillo
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the spaghetti according to the package directions. Drain and set aside.
- Heat the olive oil in a deep skillet over medium heat. Add the onions, and saute until lightly golden, 2 to 3 minutes. Add the meat, tomatoes and butter, if using. Bring to a boil. Season with the salt and pepper. Stir in the basil leaves. Reduce the heat to low, and cook for 20 minutes.
- Add the cooked pasta to the skillet, and toss well to coat. Divide among deep bowls to serve.
BLACK LENTIL BOLOGNESE
Looking for a delicious recipe to stay in and cook this Valentine's Day? This black lentil bolognese recipe is the perfect vegan romantic dinner for two (...really it is great for any occasion!). The complex flavor profile in the sauce makes it a great meal for a special occasion. The balsamic vinegar, wine, and the deep earthy flavor of the lentils create a "meaty" flavor that is full of depth. Toss with your favorite pasta or serve over creamy polenta and enjoy!
Provided by palousebrand
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Add the onion and saute for 2-3 minutes until fragrant.
- Add the carrots, celery, garlic, salt, pepper, herbs, and chili flakes. Lower the heat to medium and sauté for 7-8 minutes, stirring continuously.
- Stir in the tomato paste, and cook for 1-2 minutes, browning a little bit to deepen the flavor.
- Deglaze the pan with stock or wine. Once most of the liquid has cooked off and the tomatoes and let cook for 5 minutes.
- Puree the cooked veggies in a blender or with an immersion blender and add them back to the pot.
- Add in the lentils, stock, and walnuts.
- Bring to boil, cover, reduce heat to low and let simmer for 20-25 minutes.
- Continue cooking until lentils are tender, stir in balsamic vinegar.
- Serve over pasta or polenta and top with fresh herbs.
Nutrition Facts : Calories 177.8, Fat 8.5, SaturatedFat 1, Sodium 333.4, Carbohydrate 18.8, Fiber 8.2, Sugar 3.6, Protein 7.1
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- Meanwhile, place your pan onto a low-medium heat with the olive oil. Then prepare your onion and garlic. When ready, add them to the pan with a dash of water to help steam them through.
- Then in a jug, dissolve your veg stock in 200ml of boiling water from the kettle and leave to one side.
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