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Lentil Bolognese

6 Servings

Preparation Time: 15 min
Cooking Time: 30 min

Ingredients

3 tbsp extra virgin olive oil 45 mL
1/2 cup chopped onion 125 mL
1/2 cup chopped celery 125 mL
2  garlic cloves, minced 2 
1 lb lean ground beef 500 g
1 tsp dried oregano 5 mL
1 tsp fennel seeds 5 mL
1/2 tsp ground nutmeg 2 mL
1/2 tsp salt 2 mL
1/4 tsp ground black pepper 1 mL
1 cup dry red wine 250 mL
2 cups cooked green lentils 500 mL
28 oz 1 can tomatoes, chopped 796 mL
1/4 cup chopped fresh basil 60 mL

Instructions

Step 1
Set a Dutch oven over medium-high heat, add the olive oil. Heat for 20 seconds, then stir in onion, celery, and garlic and cook for 2 minutes, until soft.

Step 2
Stir in ground beef, oregano, fennel seeds, nutmeg, salt, and pepper. Cook for 5 minutes.

Step 3
Stir in red wine, turn heat to high and let the wine reduce for another 5 minutes, stirring occasionally. Stir in lentils and canned tomatoes, cover, and bring to a boil. Reduce heat to medium, partially remove lid and simmer for 10 minutes. Remove from heat, stir in chopped basil and adjust seasonings with salt and pepper.

Tips

Quick Tip: Prep ahead for weeknight meals: make extra Bolognese and serve as a topping to polenta or spaghetti squash throughout the week. Or freeze your sauce for future weeknight rushes.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 1 1/3 cups (325 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 300
Fat / Lipides 10 g
Saturated / saturés 2 g
+ Trans / trans
Cholesterol / Cholestérol 40 mg
Sodium / Sodium 260 mg
Carbohydrates / Glucides 23 g
Fiber / Fibres 7 g
Sugars / Sucres 6 g
Protein Protéines 22 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Recipe provided by Canadian Lentils.

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