This easy lentil bolognese can be made with ingredients you most likely already have in your pantry — in 30 minutes!
It’s protein-packed, super healthy, hearty (but light), extremely flavorful, and insanely good with tons of yummy texture.
French lentils hold their shape well, so they’re perfect for this dish.
If you’re looking for a quick dinner idea when pressed for time, this a perfect plant-based recipe that comes together super quick.
It’s one of my favorite go-tos year round. The leftovers keep beautifully in the fridge (and freezer).
If you give this lentil bolognese recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
INGREDIENTS
Serves 3-4
1 cup French lentils, sorted and washed
3 cup filtered water for soaking
1 tablespoons olive oil
1/2 medium onion, minced
2-3 garlic cloves, minced
1 medium-sized carrots, finely shredded (using a grater attachment or food processor)
18-ounces diced or crushed tomatoes (I use Jovial Organic brand)
2-3 teaspoons tomato paste, organic
2 teaspoons fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
Dash red pepper flakes (optional)
1 teaspoon organic coconut sugar (optional)
1/2 cup vegetable stock or sub filtered water
Himalayan pink salt, to taste
10 ounces gluten-free pasta or sub zucchini noodles (2 large zucchini spiralized)
Toppings: parmesan “cheese,” red pepper flakes, fresh basil, fresh parsley
INSTRUCTIONS
Place lentils in a medium bowl or pot, add at least 3 cups filtered water and soak for 12 to 24 hours. Drain and rinse lentils and set aside.
Heat large skillet over medium heat. Then add oil, onions and minced garlic and sauté for 2-3 minutes until slightly softened.
Add carrots with a pinch of sea salt, stirring frequently. Cook for 4-5 minutes more.
Add tomatoes, tomato paste, basil, oregano, red pepper flakes, coconut sugar, vegetable stock and lentils. Stir well and bring to a boil then reduce heat to medium-low to bring mixture to a simmer.
Cover and cook for 20-30 minutes or until lentils are tender but not mushy – stirring occasionally.
(Add more filtered water if mixture becomes too thick).
While the sauce is cooking, bring large pot of water to a boil and season with sea salt. Add pasta and cook according to package instructions, drain, cover with towel and set aside.
Once lentils are soft inside but not falling apart, taste and adjust seasonings as needed.
Serve sauce over noodles of choice (you can sub with spiralized zucchini noodles or a combination of both!) and sprinkle with desired toppings like parmesan “cheese,” red pepper flakes, fresh basil or parsley.
Store sauce in an airtight glass container in the fridge for up to 3-4 days or in freezer for up to one month.
