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Lentil Bolognese

The Italian in me sure does love this recipe!

(Vegan, Gluten-Free, Soy-Free)

(Serves ~4)


1 cup of brown lentils

1 large carrot

1 yellow onion

3 baby bella mushrooms

1 cup of cherry tomatoes

4 garlic cloves

2 cups of water

Fresh rosemary leaves (4-5 leaves)

Fresh sage leaves (2-3 leaves)

Fresh thyme (1/2 tsp)

Fresh oregano (1/2 tsp)

Fresh basil (3-4 leaves)

2 cups of strained tomatoes

In a saucepan, on medium low heat, start cooking the brown lentils in the 2 cups of water. While that starts cooking, chop the carrot, onion, mushrooms, cherry tomatoes and garlic very finely. Place the chopped veggies and garlic in the saucepan and let it cook with the lentils until the water has evaporated and the lentils and veggies are cooked through. Put the heat to low, and chop up the fresh herbs and put them in the saucepan, along with the strained tomatoes. Cook all of these ingredients together until the sauce becomes a bit thicker and less watery. Put over your favorite pasta, or even my favorite - spaghetti squash! Enjoy!


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