Lentil Bolognese

Total Time Prep: 25 min. Cook: 1-1/2 hours
Yield 8 servings
Test Kitchen Approved
Cumin and nutmeg give this lentil Bolognese an unexpected warmth that sets it apart from other pasta sauces in your rotation.

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

Directions

  1. 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.
  2. Discard bay leaves. Add the cream and parsley; cook 2 minutes longer. Stir in Parmesan cheese. Serve with pasta and additional fresh basil.

Nutrition Facts

3/4 cup sauce: 326 calories, 11g fat (6g saturated fat), 29mg cholesterol, 969mg sodium, 41g carbohydrate (10g sugars, 8g fiber), 14g protein.

Instead of ground beef and pancetta, this vegetarian version of bolognese calls for lentils. It's still packed with flavor, thanks to chopped mirepoix, crushed tomatoes, a variety of seasonings, red wine and more. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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