Bologn-Easy Sauce

By tbwoman

So here we have a lentil bolognese – packed with fiber and protein and all kinds of goodness. You can leave the milk (or cream) out at the very end, and it’s a delicious vegan sauce. I like the addition of milk, but I tasted it plenty of times before adding it in to finish, and it was super-tasty without as well.

Ingredients

• 1/2 cup red lentils, rinsed and sorted
• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 6 ounce can tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1 14 ounce can diced tomatoes
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (plus more to taste)
• fresh black pepper to taste
• 1 cup vegetable broth
• 1/2 cup whole milk (optional) or cream (REALLY optional)

Details

Adapted from fabfrugalfood.com

Preparation

Step 1

Cover lentils with water and boil for 15 minutes, then drain and set aside. Heat oil in a large skillet, add onions and cook until softened, about 3-4 minutes. Add garlic and cook another 2 minutes or so. Add tomato paste, mixing in well with the garlic and onions. Stir and scrape the bottom of the pan frequently, so the tomato paste is getting cooked and a bit browned but not burning.

Add balsamic vinegar and Worcestershire sauce, deglazing the bottom of the pan a bit. Add diced tomatoes, spices and broth. Bring the mixture to a boil. Add lentils back in and reduce to a low simmer for about 25 minutes, until liquids are reduced and mixture is thickened, stirring occasionally. Finish with milk or cream, if using, and adjust seasoning to taste. Serve with your favorite pasta (pictured above is Deboles’ Gluten-Free Corn Spaghetti), or think outside the pasta box and try it on rice or quinoa.