Lentil Bolognese
Make Bolognese sauce with lentils for a delicious vegetarian option for pasta. It's so tasty and just as nice as Bolognese with meat. It can also be served with potatoes.
olive oil, or to taste
1
tablespoon
onion, finely chopped
1
garlic, crushed and finely chopped
2
cloves
red bell pepper, thinly sliced
½
carrot, cut into small cubes
1
thinly sliced mushrooms
½
cup
red wine
½
cup
diced tomatoes
1
(14 ounce) can
vegetable broth
1
cup
green lentils, drained
1
(15 ounce) can
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
teaspoon
ground nutmeg
1
pinch
 Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  Pour in wine and simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil, then reduce the heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, mixed herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.
