This Lentil Bolognese is my newest go-to pasta sauce, with chunks of sautéed vegetables, hearty lentils, and a jalapeño kick that together elevate plain tomato sauce into a rich, company-worthy meal.
Serve this over whole grain pasta for a delicious dining experience, perfect for family and friends of every dietary persuasion. Great for the holidays, and beyond.
HOLIDAY LENTIL BOLOGNESE
1 onion, diced
1 or 2 clove(s) garlic, minced
1 red, yellow, or orange bell pepper, diced
1 zucchini, diced
1 yellow summer squash, diced
1 jalapeño pepper, minced
3 cups cooked lentils
1 28-ounce can tomato sauce (look for no sugar, no oil)
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
Heat a medium size nonstick stock pot (like Scanpan, my personal favorite) over medium-high heat. Add the onion, and dry-sauté until the onion becomes translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.
Once the onion is tender, add the garlic, bell pepper, zucchini, summer squash, and jalapeño, and continue to cook for a few minutes more until the vegetables are just tender. Mix in lentils and tomato sauce. Bring mixture to a boil, stirring thoroughly. Immediately cover the pot, reduce heat, and continue to simmer, covered, for a few more minutes, just until sauce is slightly thickened. Season with salt and pepper.
Serve immediately over hot pasta.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen