More recipe art: Red Lentil Bolognese

Bolognese is a traditional Italian meat sauce, but since we are vegetarian we get a bit creative. The lentils give a hearty texture as well as a subtle creaminess, and of course a tasty, tasty protein, especially when served atop whole wheat pasta.


Red Lentil Bolognese

1/2 bag red lentils

2 sm or 1 lg onion, diced
4-5 lg cloves garlic, crushed
1 (16oz) pkg white button mushrooms, sliced
1 gr pepper, diced
2 carrots, chopped
3-4 stalks celery chopped
1 (32oz) can diced tomatoes
1 (32oz) can crushed tomatoes
1 Tbsp Italian herb blend (recipe to follow)
1 Tbsp basil
salt & pepper

In a medium pot, cover the lentils with water and cook until just tender.
Meanwhile, saute the onions until translucent then add the garlic and cook a minute more.
Add the mushrooms and cook until they release their juices and the liquid has evaporated.
Add the rest of the ingredients and the drained lentils. Simmer until the vegetables are just tender.
Serve over pasta. YUM!



Italian Herb Blend
(When I make it 1 Part = 1 Tbsp, but you can make bigger or smaller batches as desired.)

3 parts basil
2 parts each, marjoram, oregano, & thyme
1 part rosemary, crushed