Lentil Bolognese - The Savvy Pantry

TIME: 20 minutes

Makes: 10 servings

 

Jessica from The Savvy Pantry joins us this month to create a delicious meat-free spaghetti dish that you’ll love.

I developed this lentil Bolognese recipe years ago but am finally sharing it with you.  It is perfect for meal preps and can easily be doubled so you can always have a few jars available in the freezer.  You can swap out any of the veggies below and use whatever you have on hand such as zucchini, eggplant, and even cabbage.

Image courtesy of Sustained Kitchen

 Ingredients:

  • 1 tbsp olive oil

  • 4-6 garlic cloves (the more the merrier!)

  • 1 leek, chopped

  • 2 carrots, grated

  • 1 cup chopped mushrooms

  • 2 tbsp dried parsley

  • 1 tbsp dried basil

  • 2 tsp dried oregano

  • 2 tsp salt

  • 1 tsp pepper

  • 1 tbsp soy sauce

  • 1 28 oz can diced tomatoes

  • 1 156 ml can of tomato paste

  • 2 cup red split lentils

  • 4 cups water

 

Creating the Magic:

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  1. Sautee the garlic in the olive oil over medium heat for about 2 minutes

  2. Add the leek and saute for another 3 minutes

  3. Add a splash of water if needed

  4. Add the carrots and mushrooms along with the parsley, basil, oregano, salt, and pepper; cook for 4 minutes

  5. Add the soy sauce, canned tomatoes, tomato paste, lentils, water and let simmer for 30 minutes or until the lentils are cooked through, stirring occasionally to prevent the sauce from sticking to the pot, turning the heat down to medium-low halfway through the simmering time

  6. Serve over your favourite pasta

This recipe has been adapted from The Savvy Pantry

Dinner, Gluten-Free, Lunch, Vegan, Dairy-FreeUnpackaged