Sort ingredients
jenj
QR Code
Listen
Pdf
Chop onion into small pieces.
Dice carrot into very small cubes.
Mince garlic cloves.
In a medium saucepan, heat 2 tablespoons of olive oil over medium-high heat.
Add onion, carrot, and garlic, and sauté until softened, about 8 minutes.
Add tomato puree, vegetable broth, red wine, red lentils, oregano, basil, and salt. Cook for about 8 minutes, stirring frequently, then turn down heat to medium-low.
Continue to simmer gently for 15-20 minutes. Carrots and lentils should be tender. Taste and add additional salt and pepper, if desired.
Meanwhile, bring a large pot of salted water to boil. Cook pasta in the boiling water until tender (refer to the instructions on your package). Drain.
Serve pasta immediately, topped with lentil bolognese sauce, and garnished with parmesan cheese (if desired).