Lentil bolognese

Name: Lentil bolognese
Yield: 8 servings
Cuisine: Canada
Ingredients: vegetable oil 15 mL (1 tbsp); onion, chopped 1; small diced celery 125 mL (½ cup); shredded carrot 125 mL (½ cup); garlic, minced 3 cloves; tomato paste 15 mL (1 tbsp); lower sodium vegetable broth 750 mL (3 cups); crushed tomatoes 1 can (796 mL/28 oz); dried basil 5 mL (1 tsp); dried oregano 5 mL (1 tsp); kale or spinach, chopped 375 mL (1 ½ cups); lentils, drained and rinsed 1 can (540 mL/19 oz); salt 2 mL (½ tsp); black pepper 1 ml (¼ tsp)

This hearty sauce is full of vegetables and protein. Serve over whole wheat pasta, roasted spaghetti squash, or spiralized vegetable noodles.

Original source ↗

Ingredients

ServingsServes 8Original: Serves 8

vegetable oil15 mL (1 tbsp)
onion, chopped1
small diced celery125 mL (½ cup)
shredded carrot125 mL (½ cup)
garlic, minced3 cloves
tomato paste15 mL (1 tbsp)
lower sodium vegetable broth750 mL (3 cups)
crushed tomatoes1 can (796 mL/28 oz)
dried basil5 mL (1 tsp)
dried oregano5 mL (1 tsp)
kale or spinach, chopped375 mL (1 ½ cups)
lentils, drained and rinsed1 can (540 mL/19 oz)
salt2 mL (½ tsp)
black pepper1 ml (¼ tsp)

Method 5 steps

In a large pot, heat oil over medium heat. Sauté onions and celery for 2 to 3 minutes, until softened.
Stir in carrot and garlic and cook for 2 to 3 minutes.
Mix in tomato paste and cook for 1 minute.
Mix in broth, crushed tomatoes, basil, oregano, kale, and lentils. Stir in salt and pepper.
Simmer on low heat for about 20 minutes, until the sauce thickens.