Ingredients
Scale
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- 1 cup of dried lentils (green or brown)
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- 2 tablespoons of olive oil
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- 1 large onion, finely chopped
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- 2 cloves of garlic, minced
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- 1 carrot, diced
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- 1 celery stalk, diced
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- 1 red bell pepper, diced
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- 1 zucchini, diced
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- 1 can (28 oz) of crushed tomatoes
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- 2 tablespoons of tomato paste
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- 1 teaspoon of dried oregano
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- 1 teaspoon of dried basil
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- 1 teaspoon of dried thyme
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- 1 teaspoon of smoked paprika
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- Salt and pepper, to taste
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- 2 cups of vegetable broth
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- 1 tablespoon of balsamic vinegar
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- Fresh parsley, chopped (optional, for garnish)
Instructions
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- Prepare the Lentils:
Rinse the lentils under cold water and pick out any debris or stones. Set them aside.
- Prepare the Lentils:
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- Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sauté Vegetables:
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- Add Vegetables:
Stir in the diced carrot, celery, red bell pepper, and zucchini. Cook for about 7-10 minutes, or until the vegetables are softened.
- Add Vegetables:
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- Incorporate Tomatoes and Flavorings:
Add the crushed tomatoes, tomato paste, oregano, basil, thyme, smoked paprika, salt, and pepper. Stir well to combine the ingredients.
- Incorporate Tomatoes and Flavorings:
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- Simmer with Lentils and Broth:
Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for about 30-40 minutes, or until the lentils are tender.
- Simmer with Lentils and Broth:
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- Finish with Balsamic Vinegar:
Stir in the balsamic vinegar and adjust the seasoning with more salt and pepper if needed.
- Finish with Balsamic Vinegar:
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- Serve:
Serve the lentil Bolognese over your favorite pasta, rice, or grains. Garnish with fresh parsley if desired.
- Serve:
Nutrition
- Serving Size: one normal portion