Lentil Quinoa Bolognese Sauce

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Use this the mode you would a meaty Bolognese: implicit tagliatelle oregon the pasta of your choice, oregon successful lasagna.

This look feeds a crowd, oregon you tin frost portion of it to person connected manus anytime you privation thing that tastes decadent.

You tin usage a blender alternatively of a nutrient processor, but that mightiness make much of a homogenous, greenish condiment alternatively than 1 with dark-green flecks.

The condiment tin beryllium refrigerated for up to 1 week oregon frozen for up to 6 months.

Ingredients

measuring cup

Servings: 8 (makes astir 7 cups)

1 cupful dried lentils (preferably brownish oregon green), rinsed
3 mean carrots, good scrubbed, past chopped into ample chunks
2 cups water
2 tablespoons olive oil
1/2 tiny onion, chopped
1 mean reddish doorbell pepper, cored, seeded and chopped
3 cloves garlic, chopped
28 ounces no-salt-added crushed tomatoes oregon 3 cups homemade herb puree
1 1/2 teaspoons dried oregano
1 tablespoonful dried basil
1/2 spoon crushed reddish capsicum flakes
1 tiny clump kale, stems removed and discarded, leaves torn into tiny pieces (about 3 cups)
1/2 cupful dried quinoa, rinsed well
1/2 cupful reddish wine
1/2 spoon salt
1/2 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
230
Fat
5 g
Saturated Fat
1 g
Carbohydrates
34 g
Sodium
180 mg
Protein
11 g
Fiber
11 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Great Vegan Bean Book," by Kathy Hester (Fair Winds Press, 2013).

Tested by Nicole Schofer.

Published January 7, 2014

Updated March 14, 2026