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Lentil Bolognese
By Stephanie Kay · kaynutrition.com
6 servings
1 hr
A hearty plant-based pasta sauce of lentils simmered with tomatoes, aromatics, and herbs, finished with milk for richness.
| 2 tablespoons / 30 ml olive oil | Sauté onion, celery & carrot, 6–8 min | Add garlic, oregano, thyme & salt, 1 min | Add lentils, broth, tomatoes, paste & bay leaf, bring to boil | Simmer covered, 35–45 min until lentils tender | Remove bay leaf, stir in milk, adjust seasoning | Serve sauce over pasta, top with parmesan & parsley |
| 1 onion, diced | ||||||
| 1 stalk celery, diced | ||||||
| 1 carrot, peeled and diced | ||||||
| 2 cloves garlic, minced | ||||||
| 1 teaspoon dried oregano | ||||||
| 1 teaspoon dried thyme | ||||||
| 1 teaspoon salt | ||||||
| 1 cup / 200 g brown or green lentils, uncooked | ||||||
| 3 cups / 720 ml vegetable broth or water | ||||||
| 1 can (28 oz / 800 g) crushed tomatoes | ||||||
| 1/4 cup / 60 g tomato paste | ||||||
| 1 bay leaf | ||||||
| 1/2 cup / 120 ml milk or almond milk | ||||||
| 1 pound / 450 g pasta (spaghetti, pappardelle, or rigatoni) | Cook pasta to al dente | |||||
| Parmesan cheese, grated | ||||||
| Fresh parsley, finely chopped |
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