Red Lentil Bolognese

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Looking for a cozy dinner idea to help warm cold evenings? Well, look no further! This Red Lentil Bolognese is so comforting, and chock-full of anti-inflammatory spices and herbs for breast cancer prevention. Red lentils are the slightly sweeter, nuttier cousin of brown lentils, and they provide the perfect flavor profile for this dish. Lentils are also naturally high in fiber, which supports gut and breast health. 

I love serving this Bolognese up over spaghetti squash, but it goes great with anything!


2 tbsps olive oil
1 brown onion (chopped)
2 garlic cloves (crushed)
1 large carrot (chopped into cubes)
2 stalks celery (chopped)
1.5 cups dry red lentils (rinsed)
1.5 cups tomato sauce 
1 1/2 cups  vegetable broth
1.5 tbsps tomato paste
1 large zucchini (chopped into cubes)
1/2 tsp oregano (dried)
1/4 tsp dried rosemary
1/2 cup fresh basil

4 servings


  1. Heat the olive oil in a large pot over low heat and saute the onions, garlic, celery, and carrots for 4-5 minutes.
  2. Add all the remaining ingredients along with the lentils. Simmer for 30-40 minutes until the lentils are fully cooked and the sauce is thickened (feel free to add extra water or broth if the sauce gets a bit too thick).

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