Healthy Beef Lentil Bolognese (Printable)

Hearty Italian-style sauce combining lean beef with lentils and vegetables for a protein-packed, wholesome meal.

# What You'll Need:

→ Meats

01 - 14 oz lean ground beef

→ Legumes

02 - 1 cup dried brown or green lentils, rinsed

→ Vegetables

03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 14 oz canned diced tomatoes
09 - 2 tbsp tomato paste

→ Liquids

10 - 3 cups low-sodium beef or vegetable broth
11 - 2 tbsp olive oil

→ Herbs & Spices

12 - 1 tsp dried oregano
13 - 1 tsp dried basil
14 - 1 bay leaf
15 - ½ tsp crushed red pepper flakes (optional)
16 - Salt and pepper, to taste

→ Optional

17 - Fresh basil or parsley, chopped (for serving)
18 - Grated Parmesan cheese (for serving)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and red bell pepper. Sauté for 6–8 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add lean ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink throughout.
04 - Stir in tomato paste, dried oregano, dried basil, bay leaf, and red pepper flakes. Cook for 2 minutes to develop flavors.
05 - Add rinsed lentils, diced tomatoes with their juice, and broth. Stir thoroughly, scraping up any browned bits from the bottom of the pot.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Add additional broth or water if consistency becomes too thick.
07 - Season with salt and pepper to taste. Remove and discard bay leaf. Serve hot over whole wheat pasta, zucchini noodles, or rice. Garnish with fresh herbs and Parmesan cheese if desired.

# Helpful Tips:

01 -
  • It delivers that rich comforting bolognese experience while secretly packing in extra protein and fiber from the lentils
  • The sauce freezes beautifully so you can always have a wholesome meal ready on busy weeknights
  • Vegetables melt right into the sauce making even picky eaters happily consume their daily dose
02 -
  • Lentils continue absorbing liquid as they sit so the sauce will thicken even more in the refrigerator
  • If you want a smoother texture you can pulse half the sauce in a blender before serving
  • The red pepper flakes build in heat over time so start with less if you are sensitive to spice
03 -
  • Rinse the lentils thoroughly before adding them to remove any debris or dust
  • Use a wooden spoon to scrape the bottom of the pot when adding liquid, those browned bits are pure flavor
  • Let the sauce rest for 10 minutes off the heat before serving for the best texture

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