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Lentil Bolognese

Lentil Bolognese

Lentils! Pulses, Lentils! How I’ve come to love something I once deemed as either too hard or too soft and the color was off putting. But, then I learned how to cook and realized it wasn’t the lentils… It was the preparation or the preparer. Now Lentils and I are in love and I just wanna share that love with the world. So Let’s talk about Lentil Bolognese. There are several types of Lentils, my heart most desires the French black lentils or the Petite French Green Lentils. The size and texture is different, but the end result is you can overcook them without them becoming a bowl of mushy soggy mess.

Lentils are a grand source of vitamins, iron, protein and fiber these little numbers are great for digestive health, lowering blood sugar and cholesterol.

* Indicates the brand or where I purchase certain ingredients I shop at Campbell’s Nutrition center or Whole Foods also Hy-vee (offers 10% off on all organic items and produce every Wednesday.) Most health food stores or organic sections should carry the items in which I utilize.

Prep time is about 25 cook time is about 45 or you can add all to the crock-pot and forget about it

Feeds 8 freezes well

3 ½ C. French Black Lentils or the Petite French green Lentils (*bulk bin item normally)

4 C. veggie broth (water with the bullion cubes added in * Rapunzel brand)

1 Bay leaf

3-4 Cloves Garlic finely minced add the garlic to the mix once about half of the water has cooked out.

½ onion added to the water same time as the garlic

3 celery stalks and leaves finely chopped

1 onion finely chopped

2 cloves garlic finely minced

3 carrots grated

1 green bell pepper chopped

Sautee all the veggies in olive oil starting with the celery and onions

Once all the water has boiled out of the lentils add in the sautéed veggies

1 7 oz. jar tomato sauce (* I use Bionature organic tomato paste salt free)

1 24 oz. jar of strained tomatoes, or crushed tomatoes ( I like my Bolognese to have a chunky body)

1 jar 18. Oz Diced tomatoes

mix in the lentils with the tomato and veggie business

For the herbs and spices that pull it all together

Dash of fennel pollen (I paid dearly for this spice, but it is in my top five favorites for adding depth and complexity to a dish)

1 tsp. Basking soda ( *aluminum free bobs red mill)

(not the powders for the herbs)

2-TBSP. Oregano

2 TBSP. Basil

1 TBSP Thyme

1 TBSP. Tarragon

1 TBSP Garlic Powder

½ TBSP Onion powder

2 TBSP Rosemary finely chopped (if using dried 1 TBSP)

1 TBSP Cracked Black Pepper

1 tsp. Pink Himalayan salt

couple dashes of celery salt


Add all of the seasonings into the tomato and lentil mixture and allow to simmer for a spell stirring often.

If you desire add in Field Roast vegan sausages browned in a cast iron skillet and mixed in which gives the dish another element of depth that even meat lovers will go crazy over.

This dish freezes extremely well and is versatile and goes well over steamed cauliflower or veggie noodles or pastas.

Enjoy! Peace!

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