Red Lentil Bolognese Sauce
February 15, 2022
1/4 Yellow Onion (finely chopped)
2 Garlic (clove, minced)
2 tbsps Water
3/4 tsp Oregano
1/4 tsp Sea Salt
1/8 tsp Red Pepper Flakes
1/2 cup Dry Red Lentils (rinsed)
1 tbsp Tomato Paste
1 1/2 cups Organic Vegetable Broth
1/2 cup Tomato Sauce
1 tbsp Balsamic Vinegar (divided)
1. In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins
to soften and the water evaporates. Add the oregano, salt and red pepper flakes and
cook for an additional minute.
2. Stir in the lentils and tomato paste. Add the vegetable broth, tomato sauce and half of
the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce
heat and simmer for about 30 minutes or until lentils are very tender.
3. Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more.
Season with additional salt if needed and enjoy.
Refrigerate in an airtight container for up to five days.
One serving is approximately 1 cup of sauce.
Use your favorite marinara sauce instead of tomato sauce. Add a drizzle of honey or freshly
chopped basil or oregano at the end.
Top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.
How to Use
Serve over veggie noodles, pasta noodles or dip fresh bread in it.
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Nutrition Amount per serving
Calories 238 Protein 15g
Fat 1g Cholesterol 0mg
Polyunsaturated 0g Sodium 800mg
Monounsaturated 0g Calcium 48mg
Carbs 44g Iron 6mg
Fiber 9g Vitamin B12 0μg
Sugar 7g Zinc 0mg