Lentil bolognese is a hearty and satisfying dish that is perfect for a weeknight meal. This recipe is easy to make and is a great way to use up leftover lentils.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound green lentils, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add lentils and cook for 5 minutes more.
4. Stir in crushed tomatoes, vegetable broth, red wine, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until lentils are tender.
6. Stir in parsley and serve over pasta.

Tips

• You can use any type of lentils in this recipe.
• If you don’t have red wine, you can use an equal amount of vegetable broth.
• Serve with your favorite pasta, such as spaghetti or penne.