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lentil bolognese on spaghetti on plate
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5 from 1 vote

One Pot Lentil Bolognese

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Planted and Picked

Ingredients

  • 1 tbsp olive oil
  • ½ cup onions, diced
  • ½ cup red peppers, diced (or other sweet pepper)
  • 2 large garlic cloves
  • 1 tsp sea salt
  • pinch crushed red chili peppers
  • ½ cup red lentils
  • 1½ cups vegetable stock or water
  • 1 large bay leaf (or 2 small)
  • 1 28oz can crushed tomatoes (preferably fire roasted)
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley (optional)
  • 1 tbsp coconut or cane sugar
  • ¼ cup fresh basil (optional)

Instructions

  • Heat the olive oil in a large pot.
  • Add onions, peppers, garlic, salt and crushed chilies. Sauté for 5 to 7 minutes, until translucent.
  • Add vegetable stock or water to the pot, along with the red lentils and the bay leaf. Bring to a boil. Return heat to medium low, cover and simmer for 15 to 20 minutes. The lentils should be soft. Stir occasionally to make sure that the lentils do not stick to the bottom of the pot.
  • When the lentils are cooked, add the rest of the ingredients, except the fresh basil. Bring back to a simmer, cover and cook for an additional 15 minutes. This should be enough to marry the flavours.
  • Once the sauce has finished cooking, turn off the stove and remove from the heat. UPDATE: we like to blend at least half of the sauce and add it back in to the pot for a great texture!
  • Add the basil if you are using it and stir to combine. The basil will wilt with the heat of the sauce without overcooking. Overcooking fresh basil can impart a bitter taste.