Lentil Bolognese
A plant-based tomato ragù built on cooked lentils, garlic, onion, and tomato paste simmered until thick and jammy. Served over pasta, rice, polenta, or nestled into flatbread for a hearty, protein-rich meal.
Ingredients
Method
Dice the onion, carrot, and celery into small, uniform pieces. Mince the garlic.
Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, stirring often, to deepen its flavor.
Add cooked lentils, vegetable broth, and oregano. Stir well. Bring to a gentle simmer.
Reduce heat to low and simmer, uncovered, for 25–30 minutes, stirring occasionally, until the ragù thickens and flavors meld. The mixture should become dense and clingy.
Season with salt and black pepper to taste.
Prepare your chosen base (pasta, rice, polenta, or flatbread) and spoon the ragù generously over or alongside it. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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