Easy 30-Minute Red Lentil Bolognese Sauce

Red lentil bolognese sauce in a skillet with text overlay.

Easy 30-Minute Red Lentil Bolognese Sauce

Make this vegetarian bolognese sauce made with lentils, tomatoes, onions, celery, carrots, and milk. It's full of protein and flavor, and there are lots of ways to use it. See the post for ideas!

Course Main Course

Cuisine Italian

Keyword red lentil bolognese

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 186.1kcal

Author Susan Pridmore

Ingredients

2 cups dried red lentils, rinsed
2 cups vegetable broth or water
2 tablespoons extra virgin olive oil, plus more for serving
1 yellow onion, diced
2 celery ribs, diced
1 large carrot, peeled and diced
1 tablespoon minced garlic
3 ounces tomato paste,
2 15-ounce cans crushed tomatoes
1 28-ounce can whole, peeled tomatoes, drained and diced
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
⅓ cup whole milk

Instructions

Cook the lentils according to this guide for cooking red lentils on the stovetop or Instant Pot.
Heat the olive oil in a large skillet over medium heat, and add the diced onion, celery, and carrot. Sauté until the vegetables are tender, about 7 - 8 minutes.
Add the minced garlic and cook for another minute.
Form a well in the middle of the skillet exposing the pan. Spoon the tomato paste into that well, and spread it out a little to cover the exposed skillet. Allow the tomato paste to pan-roast for 1 -2 minutes, occasionally stirring.
Add the tomatoes, spices, and the cooked lentils once they are tender.
Red lentils cook more quickly than most legumes, particularly in the Instant Pot, which requires only about 10 minutes, including a Natural Release.
Cover and simmer for 15 minutes to allow the cooked lentils to absorb the flavors of the sauce.
Stir in the milk.
I serve this with a drizzle of olive oil on top, and when I use coconut milk, I add a drizzle of that as well.

Nutrition