This red lentil Bolognese is a protein-packed, fiber-filled sauce that's also vegan, gluten-free, nut-free and oil-free. Serve this one-pot sauce over your favorite pasta or veggie noodles for a tasty and hearty vegetarian meal.
Add the celery, carrots, garlic and onion to a food processor. Pulse until finely chopped but not pureed.
Add the veggie mixture, wine and salt to a 4-quart saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally until the veggies have softened up and the wine has just about evaporated.
Stir in the tomato paste and cook for 2-3 minutes until it gets dark in color, stirring frequently.
Stir in the diced tomatoes (with juice), broth, tomato sauce, and Italian seasoning.
Bring to a boil. Once boiling, add the lentils, cover and reduce the heat to a simmer.
Cook covered for about 20 minutes, or until the lentils reach desired tenderness, stirring occasionally.
Before serving, season with additional salt to taste.
Notes
See the "Substitutions" heading in post above for using a different type of lentil.Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 6 months, but should be fully thawed in the refrigerator before reheating on the stovetop in a covered pot over medium heat, stirring occasionally.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition calculation is for the sauce alone. It does not include pasta.