Lentil Bolognese Tomato Sauce
Lentil bolognese tomato sauce is a thick, meaty sauce made with lentils. Excellent over all kinds of pasta.
Servings: 4
Ingredients
- 1 Red onion
- 2 cloves Garlic
- 1 can Diced tomatoes, no salt added Or 3 - 4 fresh tomatoes, diced.
- 1 can Crushed tomatoes
Lentil and chickpea mixture (option 1)
- 1/4 cup Cooked red lentils
- 1/4 cup Cooked green lentils
- 1/4 cup Cooked chickpeas
Lentil and carrot mixture (option 2)
- 1/4 cup Uncooked red lentils
- 1/2 cup Grated carrot
Spices and seasonings
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/4 tsp Thyme
- 1/4 tsp Cumin
- 1/2 tps Onion powder
- 1 tsp Onion flakes
- 1/2 tsp Garlic powder
- 1/4 tsp Chili powder
Instructions
- Dice onions. Sauté onions until starting to brown. Add crushed garlic and sauté for a minute or two more. If making the lentil and carrot option, stir fry onions and shredded carrot while cooking red lentils in boiling water in a separate pot.
- Add diced tomatoes and crushed tomatoes.
- For lentil and chickpea option 1: Add cooked red lentils and cooked green lentils. Mash chickpeas or mince in a food processor until they reach a coarsely chopped texture. Add the minced chickpeas to the sauce.For lentil and carrot option 2: Add red lentils once they are cooked.
- Add spices: oregano, basil, thyme, cumin, onion powder, onion flakes, garlic powder, chili powder if desired.
- Simmer the sauce while preparing pasta. Once pasta is ready and sauce has boiled for about 10 minutes, it is ready to serve.
Notes
Add diced tomatoes and crushed tomatoes (use canned, 'no salt added' tomatoes for a low sodium sauce). Crushed tomatoes have less salt than tomato sauce but provide a similar flavour and texture.