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
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
Ingredients:
Water/Veggie Broth for sauté
2 celery stalks, chopped
3 medium carrots, chopped
1 onion, diced
1 fennel bulb, diced
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
salt & pepper, to taste
Instructions:
1. Saute 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, 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
Add in italian seasoning
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!
Add in chopped parsley…
And balsamic vinegar and cook a few more minutes.
Add salt and pepper to taste. Serve over spaghetti squash or pasta!
Cash ate two bowls so it must be good!?
Ava devoured it too!
Related articles
- The Best Lentil Chili Ever (Slow Cooker) (kidtestedfirefighterapproved.com)
Kid Tested Firefighter Approved 
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!!!!
I just discovered your blog and want try so many of these recipes…
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 !
So glad you like it!!! 🙂
🙂
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?
I haven’t. I’m actually make it again today and I’m having an internal debate about it.
What sort of debate? 🙂
So I’ve made this about a dozen times and here’s the small changes I make:
I cut the fennel in half because while I appreciate what it does to the dish the licorice flavor can be overwhelming (for me).
I don’t add the balsamic vinegar because it did add more of a sour taste to it.
I also finely chop the veggies (carrots, celery, fennel, mushrooms and onion) because my kids don’t pick around the veggies if I do that *eyeroll*.
Both of my kids are in preschool full-time I make this dish on Sunday and they eat it for lunch all week. I just make the pasta the morning of, heat some of this up in the microwave and they have a nutritious warm meal!
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Loved this recipe! It was delicious. Keep it up! I know I’ll be coming back for more kid tested recipes.