Fast Abstract
This Straightforward Lentil Bolognese is a hearty, protein-packed vegetarian dinner made with lentils, mushrooms, and your favourite marinara sauce. It’s wealthy, satisfying, and comes collectively in simply half-hour, excellent for busy weeknights! Vegan-friendly and freezer-friendly, too!
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Our Favourite Weeknight Lentil Bolognese (So Straightforward & Flavorful!)
In case you’re something like me, you’re all the time on the hunt for simple, flavorful dinners that really feel comforting and nourishing. This Straightforward Lentil Bolognese is a complete weeknight win. It’s a type of meals I flip to after I need one thing hearty with out numerous fuss, and after I need dinner on the desk quick!
Bolognese is historically a slow-simmered meat sauce, however this model skips the meat with out skimping on taste. We’re utilizing earthy mushrooms, canned lentils (howdy, shortcut!), and a good-quality marinara to maintain issues easy however scrumptious. A splash of balsamic vinegar provides the sauce depth, and the crimson pepper flakes add simply the correct quantity of heat.
This sauce is vegetarian, and it might simply be made vegan by skipping the Parmesan. Whether or not you’re serving it over pasta, or twirling it into strands of spaghetti squash, or spooning it over a baked candy potato, it’s all the time successful with the entire household, together with the meat-lovers!
Bonus: This sauce tastes nice the following day making it a fantastic meal prep possibility. It additionally freezes superbly! It’s filled with protein, fiber, and veggies, and reheats like a dream. A complete winner throughout!
Substances You’ll Want (with Ideas)
- Olive oil: Provides richness and helps develop taste within the sautéed veggies.
- Onion, carrot & celery: This trio (a traditional mirepoix!) creates a flavorful base.
- Mushrooms: Child bella mushrooms give a meaty texture and deep umami taste. You may as well use cremini or white button mushrooms.
- Garlic: Don’t skip it! Provides a number of aroma and taste.
- Canned lentils: I like to make use of canned lentils as a result of they’re an enormous time-saver. Search for canned brown lentils (not crimson or seasoned varieties). You may as well use cooked inexperienced or brown lentils from dry (about 1 ½ cups cooked). Make certain they’re tender however not mushy in order that they maintain up within the sauce.
- Balsamic vinegar: Provides depth and a delicate tangy sweetness to stability the sauce.
- Italian seasoning: A pantry staple that brings herbaceous taste.
- Crushed crimson pepper flakes: Optionally available, however nice for slightly kick!
- Marinara sauce: Use your favourite jarred selection to maintain issues easy. Just a few manufacturers I like are Rao’s, Mezzetta, Carbone, and Victoria. You may as well use our do-it-yourself marinara sauce.
- Parmesan and basil (non-compulsory): For a final touch that provides freshness and savory depth.
Ideas for Making Straightforward Lentil Bolognese
- Finely cube the veggies in order that they soften into the sauce, this creates a phenomenal texture.
- Cook dinner the veggies till tender and golden for max taste earlier than including garlic.
- Rinse and drain the lentils properly earlier than including to the sauce. This removes extra sodium and prevents the sauce from turning into too watery.
- Don’t skip the balsamic! It provides that “secret ingredient” richness.
- Let it simmer so the flavors can meld, about 10 minutes is ideal.
- Style and regulate. Each jarred marinara is totally different, so season as wanted earlier than serving.
- Serve it your method. This sauce is tremendous versatile! Toss it along with your favourite pasta, spoon it over spaghetti squash for a lighter possibility, or pile it onto a baked candy potato for a comfortable, hearty twist. It’s additionally scrumptious over creamy polenta, zucchini noodles, and even eggs. You may as well use it to make lasagna.
Straightforward Lentil Bolognese
A hearty, protein-packed vegetarian Bolognese made with lentils, mushrooms, and marinara sauce. This straightforward, one-pan meal comes collectively in simply half-hour and is ideal for busy weeknights. Vegan and freezer-friendly!
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 small carrot, finely diced
- 1 celery rib, finely diced
- 8 oz child bella mushrooms, finely diced (can use cremini or white mushrooms)
- Kosher salt and black pepper, to style
- 3 cloves garlic, minced
- 15 oz can lentils, rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed crimson pepper flakes
- 24 oz marinara sauce
- For serving: pasta or spaghetti squash
- For garnish: Freshly grated Parmesan cheese and recent basil, non-compulsory
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In a big skillet, warmth the olive oil over medium excessive warmth. Add the onion, carrot, celery, and mushrooms and sauté for five to 7 minutes, stirring sometimes, or till veggies are tender. Add the garlic and prepare dinner for 1 minute. Season with salt and black pepper.
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Add the lentils, balsamic vinegar, Italian seasoning, and crushed crimson pepper flakes. Cook dinner for 1 minute.
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Stir in marinara sauce and switch the warmth to low; simmer for 10 minutes.
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Style and season with salt and pepper, if crucial. Serve with pasta or spaghetti squash. You may as well spoon over polenta, a baked candy potato, and even eggs. Garnish with basil and Parmesan cheese, if desired.
- Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
- Freeze for as much as 3 months. Let it cool fully, then freeze in parts for simple reheating.
- Reheat gently on the stovetop or within the microwave till warmed by way of. Add a splash of water or broth if it will get too thick.
Energy: 344kcal, Carbohydrates: 54g, Protein: 21g, Fats: 6g, Saturated Fats: 1g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Sodium: 555mg, Potassium: 1259mg, Fiber: 24g, Sugar: 8g, Vitamin A: 2251IU, Vitamin C: 14mg, Calcium: 79mg, Iron: 7mg
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