Whole Food, Plant-Based Recipe Lentil Bolognese Sauce

Recipe courtesy of The Reisner Family, PPMNY Community Members

This is a very flavorful, hearty, and low-fat variation of a traditional meat sauce, without any added oils or salt — a family favorite!

Ingredients

  • 1 large onion, diced (small pieces)

  • 2 carrots, grated
  • 8 oz. mushrooms (cremini but others will do), diced
  • 3-4 garlic cloves
  • 28 oz. can of crushed tomatoes (with basil or without)
  • ½ small can of tomato paste
  • 2 cups of lentils, any variety
  • 2-3 cups of water

Instructions

1. Sauté in water (use a small amount) the onion, carrots, mushrooms, and garlic until carrots are soft and onions translucent.
2. Add crushed tomatoes, lentils, tomato paste, and a few cups of water — but not too much, to keep the mixture thick rather than like soup.
3. Boil until lentils are soft. The specific length of time will depend on the kind of lentils you use.
4. Serve over pasta, brown rice, or other whole grains.

Chef's Notes

I like to chop and grate the vegetables pretty finely so that they blend together more like sauce, leaving only chunks of tomato and lentils. However, this dish works very well with more coarsely chopped veggies, though it will present more like a stew.