Red Lentil Bolognese
Like most sauces, this Red lentil bolognese tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
Servings: 8 cups
Calories: 167kcal
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 onion chopped
- 1 bell pepper
- 1 ½ cupa red lentil
- 2 cups vegetable broth
- 2 bottles (24 oz) strained tomatoes
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 tablespoon oregano dried
- 2 tablespoon basil dried
- fresh basil and parmesan for garnish optional
- 3 tbsp tamari sauce or soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tbsp sugar
Instructions
- Wash and cut the onion and bell pepper into small pieces
- In a large pot over medium high heat, add the olive oil, once hot add the garlic, onion and bell pepper. Cook for 5 minutes until the vegetable have softened.
- Add the remaining ingredients, reduce heat and simmer over low hest for 2 hours, give it a stir a few time.
- Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
- Serve over pasta, garnish with fresh basil and parmesan if deisred,
- Keeps for 4 days in the refrigerator, or 3 months in the freezer
Notes
- Don’t rush it – Let the ragu simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
- Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
- Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking
Nutrition
Calories: 167kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 405mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 964IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg
