Lentil Bolognese Recipe By Tasty Food

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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

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


  • 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


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

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


  • 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


Summertime Lentil Bolognese Recipe by Tasty image

Here's what you need: medium carrots, large white onion, celeries, garlic, raw walnut, olive oil, dried basil, dried oregano, dried parsley, kosher salt, tomato paste, low sodium vegetable broth, green lentil, diced tomato, red wine, noodle, medium zucchinis, olive oil, kosher salt, red pepper flakes, garlic, medium zucchinis, olive oil, kosher salt, red pepper flakes, garlic

Provided by Merle O'Neal

Categories     Dinner

Yield 8 servings

Number Of Ingredients 26

2 medium carrots, roughly chopped
1 large white onion, roughly chopped
3 celeries, roughly chopped
3 cloves garlic
1 cup raw walnut
2 tablespoons olive oil
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
kosher salt, to taste
2 tablespoons tomato paste
2 ¾ cups low sodium vegetable broth
1 cup green lentil
1 can diced tomato
½ cup red wine
noodle, for serving
6 medium zucchinis
2 tablespoons olive oil, plus more as needed
kosher salt, to taste
½ teaspoon red pepper flakes
3 cloves garlic, minced
6 medium zucchinis
2 tablespoons olive oil, plus more as needed
kosher salt, to taste
½ teaspoon red pepper flakes
3 cloves garlic, minced


  • In a food processor, combine the carrots, onion, celery, and garlic. Pulse until finely chopped, but not mushy. Transfer the vegetables to a bowl.
  • Add the walnuts to the food processor and pulse until they reach the consistency of ground meat.
  • Heat the olive oil in a large pot over medium-high heat. Add the vegetable mixture, basil, oregano, parsley, and salt. Cook for 25 minutes, stirring frequently, until caramelized and any excess moisture has evaporated. Add the tomato paste, stir to combine, and cook for 5 minutes.
  • Add the vegetable stock, lentils, ground walnuts, and tomatoes and season with salt. Reduce the heat to medium, cover, and simmer for 35 minutes, stirring occasionally, until the lentils are cooked through and walnuts have softened. Remove the lid and cook off any remaining liquid, stirring frequently, about 5 minutes.
  • Add the wine, stir, and reduce until there is no liquid at the bottom of the pot, about 10 minutes. Season with more salt to taste.
  • Trim the ends of the zucchini, then cut into noodles using a spiralizer or julienne peeler.
  • Add 2 tablespoons of olive oil, a pinch of salt, the red pepper flakes, and garlic to a large pan. Turn the heat to medium and cook for 2-3 minutes, until the garlic is fragrant.
  • Work in batches, add about 2-3 cups of zucchini noodles at a time to the pan. Season lightly with salt and cook for 45-60 seconds, tossing continuously with tongs, until warmed through. 9. Add more olive oil, 1 tablespoon at a time, if the pan looks dry.
  • Serve the zucchini noodles with the Bolognese.
  • Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 9 grams, Protein 13 grams, Sugar 16 grams


Lentil Bolognese Recipe by Tasty image

Meatless meets comfort in this simple yet scintillating lentil bolognese! This bolognese pairs well with any pasta, from our house-favorite penne to a more exciting tagliatelle or fun farfalle. And if lentils seem intimidating, they're anything but when thrown into this jiffy of a pasta sauce. This is the perfect weeknight meal, Meatless Monday or not! (This Lentil Bolognese was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Provided by Michelle Gillingham

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
⅓ cup tomato paste
2 tablespoons worcestershire sauce
1 ½ cups vegetable broth
½ yellow onion, finely diced
3 cloves garlic, minced
½ cup red bell pepper, chopped
1 can lentils
salt, pepper, and oregano, to taste
1 cup spinach, washed


  • Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
  • Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
  • Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
  • Add 2 tbsp Worcestershire sauce and season to taste.
  • Finally, add in spinach and cook down.
  • Serve alongside pasta of choice.

Nutrition Facts : Calories 662 calories, Carbohydrate 92 grams, Fat 19 grams, Fiber 13 grams, Protein 29 grams, Sugar 10 grams


Lentil ragu image

Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience

Provided by Sarah Cook

Categories     Main course, Supper

Time 1h30m

Number Of Ingredients 13

3 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
500g bag dried red lentils
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tsp each dried oregano and thyme
3 bay leaves
1l vegetable stock
500g spaghetti
parmesan or vegetarian cheese, grated, to serve


  • Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
  • If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium


Black Lentil Bolognese image

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

3 tablespoons olive oil
1 large onion, diced
2 cups carrots, diced
2 cups celery, diced
1 tablespoon minced garlic
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes (optional)
1 tablespoon fresh thyme or 1 tablespoon oregano
1/4 cup red wine or 1/4 cup stock
1 1/4 cups clear creek black lentils
3 medium tomatoes, diced with juices
3 1/2 cups vegetable stock
3/4 cup crushed toasted walnuts
2 teaspoons balsamic vinegar


  • 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


Lentil Bolognese image

Make and share this Lentil Bolognese recipe from Food.com.

Provided by Stardustannie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 sticks celery, chopped
3 tablespoons olive oil
2/3 cup red lentil (rinsed)
410 g tinned chopped tomatoes
2 tablespoons tomato paste
450 ml vegetable stock (cubes are fine)
1 teaspoon dried Italian herb seasoning
ground black pepper


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

Nutrition Facts : Calories 254.1, Fat 11.2, SaturatedFat 1.6, Sodium 109.1, Carbohydrate 31.3, Fiber 6.6, Sugar 6.6, Protein 10

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