Loving Lentils!
In addition to always looking to make a recipe a little healthier, I’m always looking for ways to stretch my food budget….lentils are a double whammy! Tasty, low-fat, high-protein and a great alternative to beef in this bolognese sauce.
This recipe is extraordinarily easy. If you’ve never cooked with red lentils before, give it a try with this recipe, you won’t be disappointed!
Lentil Bolognese
- 1 cup dried red lentils
- 2 cups water
- 1 bay leaf
- 3 cups of your favourite canned/jarred spaghetti sauce (or homemade, if that’s what you like). I use the inexpensive canned kind.
- Whatever veggies you like to add to spaghetti sauce: I like onions & mushrooms.
- Olive oil
Bring lentils, water, and bay leaf to a boil. Reduce heat and simmer for 20 minutes until lentils are soft. Drain and remove bay leaf.
Saute your veggies in a little olive oil. Once softened, add sauce and lentils. Bring to a boil, reduce heat and simmer 30 minutes.
Serve over your favourite long noodle.
Easy, inexpensive, healthy, and tasty! This sauce freezes really well, and this recipe makes enough for at least 6 servings.
Enjoy!
El 
We made this tonight! I used veg stock to cook the lentils and I made my own sauce. I sprinkled a little fresh grated parmesan cheese on top. Bennett thought it tasted like pizza! A win!
Yay! I’m glad. I just had it for lunch (leftovers). I’d love your homemade sauce recipe