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Lentil Bolognese

Meatless meets comfort in this simple yet scintillating lentil bolognese! This bolognese pairs well with any pasta, from our house-favorite penne to a more exciting tagliatelle or fun farfalle. And if lentils seem intimidating, they're anything but when thrown into this jiffy of a pasta sauce. This is the perfect weeknight meal, Meatless Monday or not! (This Lentil Bolognese was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Lentil Bolognese

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • 1 tablespoon butter
  • ⅓ cup tomato paste (110 g)
  • 2 tablespoons worcestershire sauce
  • 1 ½ cups vegetable broth (360 mL)
  • ½ yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup red bell pepper (50 g), chopped
  • 1 can lentils
  • salt, pepper, and oregano, to taste
  • 1 cup spinach (40 g), washed

Nutrition Info

    Calories 662
    Fat 19g
    Carbs 92g
    Fiber 13g
    Sugar 10g
    Protein 29g

Estimated values based on one serving size.

Preparation

  1. Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
  2. Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
  3. Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
  4. Add 2 tbsp Worcestershire sauce and season to taste.
  5. Finally, add in spinach and cook down.
  6. Serve alongside pasta of choice.

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