
We’re not vegan, or even strictly vegetarian, however, over the last year and a half we’ve been introducing more and more plant-based meals into our weekly line-up.
Dishes like roasted chickpea tacos, pasta with greens, pistachios, and lemon, and mushrooms stuffed with sun dried tomatoes and olives are a lighter, healthier, and filling option.
We especially love vegan lentil Bolognese sauce. Even if you’ve never cooked with lentils before, it really couldn’t be easier! Just sautée, then simmer, a handful of basic ingredients you probably have in your pantry right now. Add the lentils, and 25 minutes later you’ll have a rich and zest sauce that freezes beautifully! We don’t miss the meat when we eat this dish.
Ingredients

- olive oil
- onion
- garlic
- fennel seeds
- dried oregano, basil, and thyme
- salt and pepper
- canned crushed tomatoes
- red wine
- dried red split lentils
Step-By-Step Instructions

- Heat the olive oil in a deep-sided skillet over medium to low heat. Add the onion and garlic and cook them together until fragrant and translucent, stirring occasionally, about 3 minutes.
- Add the fennel seeds, oregano, basil, thyme, salt, and pepper to the onions and garlic. Continue to cook for one minute.
- Stir in the crushed tomatoes and dried split red lentils. Simmer the sauce gently on low-medium heat for 20 minutes.
- Add the red wine to the pot and simmer for 5 more minutes or until the lentils are tender. Serve the sauce hot on top of, or tossed with, your favourite cooked pasta.

Recipe Notes
- Unless you detest the flavour of anise or licorice, don’t skip the fennel seeds! They add a note of pungent flavour, reminiscent of a true Italian meat ragu, you simply can’t get with any other herb or spice.
- Red wine is good, however, Port is better. I always keep a bottle of cheap Port in my pantry for tomato and beef-based recipes. Port adds a deeper, earthier note than wine. If you don’t include alcohol in your diet simply omit.
- You could try substituting other dried lentils, or even canned lentils, however, I have only tested this recipe with dried red split lentils. I like them because they cook quickly and don’t turn to mush in the sauce.
- If you are vegetarian, try adding ½ cup of 35% heavy cream to the sauce when you add the wine or Port. Furthermore, serve it with grated Parmesan on top to take it to the next level!

More Family Meal Recipes
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🖨 Recipe

Lentil Bolognese Sauce
Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Cutting board
- Can opener
- 12-inch deep-sided skillet or pot
- Rubber spatula or wooden spoon
Ingredients
- 1 tablespoon olive oil
- ½ medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fennel seeds
- 1 teaspoon oregano, dried
- ½ teaspoon basil, dried
- ½ teaspoon thyme, dried
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 28-ounce can crushed tomatoes
- ¼ cup red wine
- ½ cup red lentils, dried, split
Instructions
- Heat the olive oil in a deep-sided skillet over medium-low heat. Add the onion and garlic to the pan. Cook until fragrant, and the onion is translucent, about 3 minutes.
- Add the fennel seeds, oregano, basil, thyme, salt, and pepper to the onions. Continue to cook for one minute.
- Pour the crushed tomatoes into the pot and hive everything a good stir. Add the lentils and stir again to combine. Simmer the sauce gently, on low-medium heat, for 20 minutes. If the sauce is bubbling hard, reduce the heat a bit. You can also add a lid to the pot, placed on slightly ajar for steam to escape, to prevent splattering.
- Add the red wine to the pot and continue to simmer for 5 minutes more, or until the lentils are tender. Serve the sauce hot on top of, or tossed with, your favourite cooked pasta.
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