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Per serving
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- 1
Prep the vegetables
Finely dice the onion, carrot, and celery stalk. Mince the garlic and set it aside separately - it goes in later so it doesn't burn.
- 2
Build the base
Add the cooking oil, onion, celery, and carrot to a large pot over medium heat. Saute about 5 minutes, until the onion turns translucent and the vegetables soften.
- 3
Add garlic and walnuts
Stir in the minced garlic, red pepper flakes, and finely chopped walnuts. Cook 2 minutes over medium-low, just until the garlic smells good. The walnuts are what give this sauce its richness.
- 4
Assemble the sauce
Add the red lentils, crushed tomatoes, tomato paste, oregano, basil, garlic powder, sugar, salt, black pepper, and vegetable broth. Stir everything together and bring it up to a boil.
- 5
Simmer it down
Drop the heat to low, cover partway, and simmer 20-25 minutes, stirring now and then. The lentils should go soft and the sauce should thicken up. If it's still thin, keep simmering. If the lentils aren't soft yet, add a splash of water and keep going.
- 6
Finish creamy
Stir in the coconut milk and simmer 5 more minutes. Taste and add salt if it needs it. It thickens more as it cools, so pull it a touch looser than you want it. Serve over rigatoni or whatever pasta is cheapest that week.
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Pantry Lentil Bolognese
Created by: BudgetBites
Ingredients
- 1 yellow onion
- 1 carrot
- 1 celery
- 2 tbsp cooking oil
- 4 garlic
- 1/4 tsp red pepper flakes
- 1/2 cup walnuts
- 1 cup red lentils
- 15 oz crushed tomatoes
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cup vegetable broth
- 1/2 cup coconut milk
Instructions
- Prep the vegetablesFinely dice the onion, carrot, and celery stalk. Mince the garlic and set it aside separately - it goes in later so it doesn't burn.
- Build the baseAdd the cooking oil, onion, celery, and carrot to a large pot over medium heat. Saute about 5 minutes, until the onion turns translucent and the vegetables soften.
- Add garlic and walnutsStir in the minced garlic, red pepper flakes, and finely chopped walnuts. Cook 2 minutes over medium-low, just until the garlic smells good. The walnuts are what give this sauce its richness.
- Assemble the sauceAdd the red lentils, crushed tomatoes, tomato paste, oregano, basil, garlic powder, sugar, salt, black pepper, and vegetable broth. Stir everything together and bring it up to a boil.
- Simmer it downDrop the heat to low, cover partway, and simmer 20-25 minutes, stirring now and then. The lentils should go soft and the sauce should thicken up. If it's still thin, keep simmering. If the lentils aren't soft yet, add a splash of water and keep going.
- Finish creamyStir in the coconut milk and simmer 5 more minutes. Taste and add salt if it needs it. It thickens more as it cools, so pull it a touch looser than you want it. Serve over rigatoni or whatever pasta is cheapest that week.