Make this lentil Bolognese sauce in 30 minutes! It's a simple, protein-rich recipe, perfect for a quick weeknight meal. Serve it over your favorite pasta, use it in a lasagna, or even as a vegetarian shepherd's pie base.
Heat the olive oil in a deep-sided spot or 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.
Add the red wine to the pot. Cook for one minute or until the wine loses its strong alcohol smell.
Pour the crushed tomatoes into the pot and stir. Add the lentils and stir again to combine. Simmer the sauce gently, on low-medium heat, for 22-25 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. Once the lentils are tender, the sauce is done. Remove it from the heat and serve over cooked pasta or polenta. Cool completely before storing.
Notes
Don't skip the fennel seeds if you can help it. They add a distinct flavor, reminiscent of a true Italian ragu, which you simply can't get with any other herb or spice.
For a richer sauce, try adding ½ cup (125ml) of 35% whipping cream five minutes before it's finished cooking.
Storage
This recipe scales well, making it perfect for meal prepping or freezing. Allow the sauce to cool completely before storing it in airtight containers or freezer bags in the fridge for up to five days or in the freezer for up to two months.
When reheating the sauce, add a splash of water or vegetable broth to loosen it up and prevent it from sticking to the bottom of the pan. You can also reheat it gently in the microwave.
To make this recipe gluten-free, use gluten-free pasta or polenta. You can skip the pasta and serve lentil Bolognese sauce over zucchini noodles or spaghetti squash or use it as a filling for stuffed bell peppers.