Lentil Bolognese Sauce

Lentil Bolognese Sauce

By Chef K.T. Murphy


1 onion, chopped
2 celery sticks, thinly sliced
2 carrots, grated
2 garlic cloves, minced
3 tbsp olive oil
2/3 cup red lentils

tomato lot
Photo by Julia on Pexels.com

1 can (14oz) chopped tomatoes
2 tbsp tomato paste
2 cups vegetable broth
1 tsp Italian Spices
Salt and pepper to taste


In a large saucepan, heat the olive oil and sauté the carrots, onion, garlic and celery until they are tender – about 5 minutes. Add the rest of the ingredients, season with salt and pepper. Bring to a quick boil, then reduce heat and simmer for about 20 minutes until the lentils are soft and the sauce has thickened. Serves 4-5.


Serve over hot pasta with a generous helping of Parmesan cheese.

All the best, Good Food makes For Better Decisions.

Chef Murph

chef murph 3 way

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