This lentil bolognese is perfect for pasta night. With just a can of tomatoes and a few pantry staples, this protein-packed meal comes together in just 30 minutes. This dish plays on the classic flavors of your favorite tomato-based pasta sauce, with added protein and texture from hearty lentils. It pairs perfectly with your favorite pasta, or over a bed of rice. Try it topped with cheese, like mozzarella or parmesan.
This recipe makes about three servings. If you’re cooking for a large group or would like to make more to have leftovers, this recipe is incredibly easy to double using an extra can of tomatoes or a 28 ounce can. This recipe keeps well in your refrigerator for about a week and freezes well.
14 oz can tomatoes (diced or crushed)
1 cup lentils
½ white onion
2 garlic cloves
1 T oregano (dried or fresh)
½ T basil (dried or fresh)
¼ tsp black pepper
½ tsp salt (or to taste)
Add 3 cups of water to a medium-sized pot and bring it to a rolling boil. Add your lentils and reduce to medium heat.
Set a timer for 15 minutes to allow your lentils to cook. When they are fully cooked and tender, drain them and set them aside.
While your lentils are cooking, dice your onions and garlic.
In a medium-sized saucepan, add your olive oil, diced onions and garlic. Cook over medium-high heat until they are fully tender and fragrant, stirring occasionally.
Add your tomatoes, oregano, basil, salt and black pepper to the saucepan. Stir to incorporate the ingredients. Allow the sauce to simmer for 5 minutes over medium-high heat, stirring occasionally.
Add your cooked lentils to the saucepan, stirring to incorporate.
Remove from heat, allowing the bolognese to cool for 1-2 minutes before serving.
Serve the bolognese over your pasta of choice, or over rice. Enjoy!