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Lentil Bolognese

Lentil Bolognese

Lily Coleman
Cumin and nutmeg give this lentil Bolognese an unexpected warmth that sets it apart from other pasta sauces in your rotation.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Healthy, Main Dishes, Vegetarian
Cuisine Italian
Servings 8
Calories 326 kcal

Ingredients
  

  • 2 tablespoons butter or oil
  • 2 medium onions chopped
  • 2 celery ribs chopped
  • 2 small carrots chopped
  • 4 garlic cloves minced
  • 1 cup dry red wine or water
  • 1 cup beef or vegetable broth
  • 1-1/2 cups dried lentils rinsed
  • 1 can 28 ounces crushed tomatoes
  • 1 can 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 tablespoon minced fresh basil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon each ground cumin nutmeg and pepper
  • 1/2 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta

Instructions
 

  • In a Dutch oven, cook the onions, celery and carrots in butter over medium heat until tender. Add garlic; cook 2 minutes longer. Stir in the wine, broth, lentils, tomatoes, tomato sauce, tomato paste, bay leaves, basil, sugar and seasonings. Bring to a boil. Reduce heat; simmer, covered, until thickened, stirring occasionally, 1-1/2 to 2 hours.
  • Discard bay leaves. Add the cream and parsley; cook 2 minutes longer. Stir in Parmesan cheese. Serve with pasta and additional fresh basil.