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Red Lentil Bolognese Sauce

Our Bolognese (meat sauce) is thickened and deliciously, nutritiously enhanced with the addition of red split lentils. Serve on top of pasta or in your favourite lasagna recipe!
Pulses Lentils
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10 cups (2.5 L)
Print Recipe Cook Mode

Nutrition

Serving Size: 1 cup (250 mL) Calories: 225 Total Fat: 10 g Saturated Fat: 4 g Carbohydrate: 13 g Fibre: 3 g Sugars: 4 g Protein: 20 g Cholesterol: 45 mg Sodium: 365 mg Potassium: 569 mg Iron: 3 mg

Ingredients

  • 1 Tbsp (15 mL) canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1.5 lbs (750 g) lean ground beef, pork or a mixture of each
  • 2 stalks celery, sliced
  • 2 large carrots, grated
  • 1/2 cup (125 mL) dry red split lentils
  • 1 can (28 oz/796 mL) plum tomatoes
  • 2 cups (500 mL) vegetable or beef broth
  • 2 tsp (10 mL) dried Italian mixed herbs
  • salt & pepper, to taste
  • pinch of red pepper flakes, if desired
  • fresh chopped parsley, to garnish, if desired
  • grated Parmesan cheese, to garnish, if desired

Directions

  • In a large skillet or heavy Dutch oven, add oil, onion and garlic and cook over medium heat, stirring often, just until softened and fragrant.
  • Increase heat to medium high, add ground meat and cook, breaking up into smaller pieces until browned, about 10 minutes.
  • Add celery, carrots, red lentils, tomatoes, broth and herbs and stir well. Reduce heat to simmer and cook for 20-25 minutes, stirring occasionally.
  • Meanwhile, cook desired pasta allowing for appropriate timing and according to pasta directions.
  • Taste sauce and season with salt and pepper, if desired. Serve with pasta and optional toppings. Enjoy!

Notes

  • Adjust herb seasonings to taste during cooking time.
  • Make ahead and reheat the next day or freeze up to 3 months.

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