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30 Minute Lentil Bolognese
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30 Minute Lentil Bolognese

A hearty, plant-based Italian sauce with lentils, crushed tomatoes, and aromatic vegetables. Ready in 30 minutes, it’s packed with flavor and protein, perfect for any pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 cup dry green lentils
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, shredded
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes (14 oz)
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 1 Tbsp tomato paste
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 12 oz pasta of choice (spaghetti, rigatoni, etc.)

Method
 

  1. Rinse lentils under cold water; set aside.
  2. Heat 2 Tbsp olive oil in a large skillet over medium heat.
  3. Add onion, carrots, and celery; cook 5–7 minutes until softened.
  4. Stir in garlic for 30 seconds until fragrant.
  5. Add crushed tomatoes, broth, oregano, basil, red pepper flakes, and tomato paste; season with salt and pepper.
  6. Simmer sauce for 15 minutes, stirring occasionally.
  7. Cook pasta according to package instructions until al dente.
  8. Serve sauce over pasta, garnished with parsley.

Notes

Use brown lentils for firmer texture.
Substitute olive oil with avocado oil for a nuttier flavor.
Frozen celery is acceptable if unavailable fresh.
Adjust spice level by increasing or omitting red pepper flakes.