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Lentil Bolognese

Lentil Bolognese

Shweta Arora
Lentil Bolognese is a vegan and gluten free version of the traditional bolognese pasta sauce. This tomato based sauce is hearty, healthy, delicious and can be served over pasta, zoodles, spaghetti squash and or quinoa.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion finely chopped
  • 1 carrot peeled and finely chopped
  • 1 celery stalk finely chopped
  • 2 tsp garlic minced
  • 1 15oz can tomato sauce or marinara sauce
  • 1 15oz can diced tomatoes
  • ½ cup split red lentils
  • 1 tsp Italian seasoning
  • ½ tsp dry oregano
  • 1 cup water or vegetable stock more is needed for stove top
  • 1 tsp sugar Optional
  • Salt and freshly crushed black pepper to taste
  • ½ tsp red pepper flakes adjust to taste

For Serving

  • Boiled pasta for choice
  • handful fresh parsley roughly chopped
  • parmigiano reggiano freshly grated, to taste

Instructions
 

Using Instant Pot

  • Wash and rinse the lentils and keep aside. Dont have to soak these.
  • Start  Instant pot in saute (normal) mode. Once hot, add oil, onion, carrot and celery and saute till onions are translucent.
  • Add garlic and cook till raw garlic smell goes away.
  • Next add in the lentils, seasonings (dry oregano, Italian seasoning, salt and pepper), tomato sauce, diced tomatoes and water or vegetable stock. Mix well ensure nothing is sticking to the bottom of the pot.
  • Press Cancel and close the lid with vent to sealing.
  • Cook on manual high for 8 mins followed by quick release after 10 mins.
  • Give it a quick taste and adjust the seasoning if needed. Add a tsp of sugar to balance the tartness. (optional)
  • For thicker consistency of sauce, start saute mode and cook stirring intermittently till desired consistency is reached. This sauce thickens as it rest so keep that in mind. Alternately for a thinner consistency adjust using water or broth. 
  • Lentil Bolognese is ready! Serve over boiled pasta, zoodles, spaghetti squash or quinoa topped with some chopped parsley and freshly grated parmigiano reggiano (skip to keep vegan).

Using Stove Top

  • Wash and rinse the lentils and keep aside. Dont have to soak these.
  • In a cooking pot or dutch oven, heat oil on medium heat. Once hot, add oil, onion, carrot and celery and saute till onions are translucent.
  • Add garlic and cook till raw garlic smell goes away.
  • Next add in the lentils, seasonings (dry oregano, Italian seasoning, salt and pepper), tomato sauce, diced tomatoes and (2-3) water or vegetable stock. Mix well cover with a lid and simmer until the lentils are cooked approximately 20-30 mins. Stir intermittently.
  • Lentil Bolognese is ready! Serve over boiled pasta, zoodles, spaghetti squash or quinoa topped with some chopped parsley and freshly grated parmigiano reggiano (skip to keep vegan).

Notes

  • Cook pasta or grain of choice separately as per package instruction while the sauce is cooking. 
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