Lentil Bolognese

My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

Lentil Bolognese

Lentil Bolognese

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

  • Water/Veggie Broth for sauté
  • 2 celery stalks, chopped
  • 3 medium carrots, chopped
  • 1 onion, diced
  • 1/2  fennel bulb, diced (use 1 bulb if you really love fennel!)
  • 4 cloves of garlic, mined or pressed
  •  2 – 280z cans of crushed tomatoes (I used crushed with basil)
  • 1 Tbsp tomato paste
  • 1 – 15oz can diced tomatoes
  • 1 cup veggie broth or water
  • 1 cup red lentils, rinsed
  • 1/2 cup red wine
  • 12 ozs sliced mushrooms
  • 2-3 Tbsp fresh parsley, chopped
  • 3 tsp italian seasoning
  • 1 Tbsp balsamic vinegar (optional – many people prefer this without it)
  • salt & pepper, to taste

Instructions:

  1. Sauté onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.
  2. Add in italian seasoning and sauté for anther few minutes.
  3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!
  4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar (taste before you add this to see if you want it), let cook a few more minutes. Add salt and pepper to taste and serve.
  5. Let me know what you think?! Thank you!!!
Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft'ish

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft’ish

Add in italian seasoning

Add in italian seasoning

Add in tomatoes and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Add in tomatoes, tomato paste, red wine and broth and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Smells good!

Smells good!

Add in chopped parsley...

Add in chopped parsley…

And balsamic vinegar and cook a few more minutes.

And balsamic vinegar and cook a few more minutes.

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Cash ate two bowls so it must be good!?

Cash ate two bowls so it must be good!?

Ava devoured it too!

Ava devoured it too!

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Comment 13 Replies

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  1. This looks great! LOVE the blog, btw! Swing by my place! Mind if I link you and visit often?

    • Sure! Thanks for sharing your blog too!!!!

  2. ellen Reply

    I just discovered your blog and want try so many of these recipes…

  3. Charlene Reply

    I just made this last night and just had it twice already today (It’s 1 pm here)
    I had this earlier on top of a microwaved sweet potato and I had the rest just now with some brown rice and some brown lentils. It is delicious !!!
    The flavors come together so well ! I really felt like I was treating myself to a gourmet meal when I was eating this ! Thanks !

  4. Stephanie Reply

    I made this on Tuesday and omitted the balsamic vinegar because mine was expired. It was DELICIOUS and I’m afraid to make it with the balsamic vinegar next time.

    • Have you tried it again with the balsamic?

      • Stephanie Reply

        I haven’t. I’m actually make it again today and I’m having an internal debate about it.

  5. Pingback: Leftovers Lasagna with Veggie “Pasta” | Kid Tested Firefighter Approved

  6. Loved this recipe! It was delicious. Keep it up! I know I’ll be coming back for more kid tested recipes.

    • aprilcmast Reply

      So glad! Thanks for your support!