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Vegetarian Lentil Bolognese

Vegetarian Lentil Bolognese

Ingredients

  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 1 medium yellow onion, small diceย 
  • 2 medium carrots, small diceย 
  • 1 tsp dried herbs of choice (basil, thyme, herbs de Provence)ย 
  • 1 tbsp Bionaturae Tomato Pasteย 
  • ยผ cup white wineย 
  • 1 (28 oz) can Bionaturae Crushed Tomatoesย 
  • 1 tbsp sugarย 
  • 1 cup cooked green or brown lentilsย 
  • 1 (8.8) oz package Bionaturae Egg Tagliatelle ย 
  • Parmigiano Reggiano, optional garnish ย 
Front view of Bionaturae Tomato Paste jar (7 oz) showing โ€œNo Salt Addedโ€ label and organic seals on white background

Organic Tomato Paste

$3.29
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Regular price
Front view of Bionaturae crushed tomatoes can, 28 oz, green label with โ€˜Regenerative Organic Certifiedโ€™ banner on white background

Organic Crushed Tomatoes

$4.69
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Front view of 25 oz Bionaturae organic extra virgin olive oil bottle with green label and organic seal on white background

Organic Extra Virgin Olive Oil, 25 oz.

$27.99
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Recipe by Katie Farina. With Bionatuare ingredients, a splash of white wine, and the hearty goodness of lentils, this vegetarian bolognese is filling and full of flavor!

Instructions

  1. Heat a medium pot over medium-low heat. Once hot, cover the bottom of the pot with olive oil. Once oil is hot, add onion and a big pinch of salt. Let sautรฉ until translucent, about 10 minutes, stirring often.
  2. Add carrots and herbs; sautรฉ another 10 minutes. Add tomato paste and stir until paste is well incorporated, about 1 minute. Add white wine to deglaze. Stir often until wine is cooked off, about 5 minutes.
  3. Add tomatoes and sugar. Simmer on low for 30 minutes, stirring often. Add cooked lentils and salt to taste. Meanwhile, cook pasta according to package directions. Pour sauce over cooked pasta and garnish with Parmigiano if desired.

Serves 4

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Vegetarian Lentil Bolognese