Lentil Bolognese Sauce

flavorful recipes

Lentil Bolognese Sauce paired with Director's Cabernet Sauvignon

A fork and coral colored napkin with a white bowl filled with lentil bolognese over spaghetti squash.



  • 4 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 (28-oz) can diced tomatoes with Italian seasoning
  • 2 cups red wine 
  • 1 cup dried lentils
  • 1 Tbsp Italian seasoning
  • ¼ cup tomato paste
  • ½ tsp sugar


  1. Cook garlic in hot oil in a large Dutch oven 30 seconds or until fragrant. Add onion, carrots, and celery; cook 6 to 8 minutes or until tender.
  2. Add tomatoes, wine, lentils, Italian seasoning, tomato paste, and sugar. Cover; bring to a simmer. Cook 30 to 40 minutes or until lentils are tender and sauce is thickened. Season with salt and pepper to taste.

Spaghetti Squash and Spring Mix Salad
Side Dish Ingredients

  • 2 large spaghetti squash, cut in half lengthwise and seeded
  • 1 Tbsp olive oil
  • ½ cup chopped pecans
  • 1 (5-oz) pkg spring mix
  • ½ cup thinly sliced red onion
  • ¼ to ½ cup balsamic vinaigrette

Side Dish Instructions

  1. Preheat oven to 425°F. Drizzle cut sides of squash with oil, and sprinkle lightly with salt and pepper. Place, cut sides down, in a large baking dish.
  2. Bake 45 minutes or until tender. Scrape spaghetti-like strands from squash into a large bowl.
  3. Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
  4. Toss together spring mix, onion, nuts, and vinaigrette in a bowl.

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