Lentil “Bolognese” Sauce


Special Menu: LOW CAL – about 275 calories for a nice big portion

first prepare lentils: 3/4 c dry lentils, boil for 20-25 minutes, then drain

Lentil Bolognese Sauce
1 T olive oil
2 onions, chopped
2 cloves garlic, minced
handful oil packed olives, chopped
1/8 t fennel seeds
1/2 t dried oregano
1/2 t dried basil
1/4 t dried rubbed sage
2 cans fire roasted tomatoes, with juice
1/8 t smoked paprika
1/2 t sugar
1/4 t salt
pepper to taste

heat oil in pot and saute onion, garlic and olives until onions become translucent
add fennel seeds and herbs, and sizzle until browning begins, then add tomatoes
add paprika, sugar, salt, and pepper to taste, then reduce heat and simmer

after about 20 minutes of simmering, use an immersion blender to make the sauce smooth, then add lentils and bring back to simmer.
Simmer uncovered for about 10 more minutes, stirring occasionally.

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