Lentil Bolognese Recipe

  • 1 tablespoon olive oil, or to taste
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed and finely chopped
  • 1/2 red bell pepper, thinly sliced
  • 1 carrot, cut into small cubes
  • 1/2 cup thinly sliced mushrooms
  • 1/2 cup red wine
  • 1 (14 ounce) can diced tomatoes
  • 1 cup vegetable broth
  • 1 (15 ounce) can green lentils, drained
  • 1 teaspoon ground paprika, or more to taste
  • 1 teaspoon dried basil, or more to taste
  • 1 teaspoon dried oregano, or more to taste
  • 1 teaspoon mixed dried herbs, or to taste
  • 1 pinch ground nutmeg
  1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.