Easy Lentil Bolognese
Ingredients
- 1 tbsp olive oil
- 1 yellow onion , finely chopped (about 1 cup)
- 1 carrot , finely chopped (about 1/2 cup)
- 1 celery stalk , finely chopped
- 3 garlic cloves , minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 3/4 cup dry green lentils
- 1 tbsp maple syrup
- 1 (28 oz) can crushed tomatoes
- 2 1/2 cups water
- fine sea salt
Preparation
In a large 6-quart pot, heat the olive oil over medium-high heat
Saute the onion, carrot, and celery until tender
Add in the garlic, basil and oregano and stir briefly
To the vegetables, add in the lentils, maple syrup, crushed tomatoes, water, and 1 teaspoon of salt
If the tomatoes are unsalted; otherwise start with just half the salt to be on the safe side
Stir well, then bring the liquid to a boil
Once boiling, lower the heat to a small simmer and let the sauce cook uncovered until the lentils are tender, about 40 to 45 minutes
Stir every now and then to make sure nothing sticks to the bottom of the pot, and to make sure the liquid isn't evaporating too quickly
When the lentils are easily smashed with a fork against the side of the pot, they are done
Season the sauce with additional salt to taste
You can also brighten up the sauce with a squeeze of fresh lemon, or a splash of balsamic vinegar, if you prefer
Serve warm, with your favorite cooked noodles
The leftover sauce can be stored in an airtight container in the fridge for up to a week, or you can freeze it for up to 3 months