Red Lentil Bolognese

Here’s another quick and easy weeknight meal. Red lentils cook quickly compared to other legumes. Just be sure NOT to add salt to the cooking liquid lest they take hours to cook instead of minutes. Ask me how I know.


  • 2 cups red lentils, well rinsed
  • 2.5 cups water
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fennel seed
  • 1/2 – 1 cup dry red wine
  • FRESH basil
  • FRESH oregano
  • FRESH parsley
  • 28 oz can diced tomatoes
  • 28 oz can tomato purée
  • Method
  • Recipe note: If the canned tomato products contain salt, pre-cook lentils in water until tender. Do not drain, then proceed as follows:
    1. Toss everything EXCEPT FRESH HERBS into a 5 quart pressure cooker and process on LOW pressure for 30 minutes. NPR
      Add herbs, stir well to combine
      Serve over your fave pasta (shown with gluten-free rice pasta) or over a baked potato or in a bowl with a side of your fave crusty bread

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