Vegetarian Bolognese Sauce Low Fat
Experience the rich and hearty flavors of this Vegetarian Bolognese Sauce, a low-fat twist on the classic Italian favorite! Packed with nutritious red lentils, earthy mushrooms, and a medley of finely diced vegetables, this recipe delivers the comforting taste of traditional bolognese while keeping it plant-based and waistline-friendly. Simmered with aromatic dried herbs, a splash of vegetable broth, and the tangy sweetness of crushed tomatoes, this sauce achieves a perfectly thick and velvety texture in just 45 minutes. Whether served over pasta, zucchini noodles, or used as a topping for baked dishes, this wholesome, protein-packed sauce is a satisfying and healthy option for any meal. Plus, it's easy to make ahead and ideal for weeknight dinners!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, finely diced Yellow onion
- 1 medium, finely diced Carrot
- 1 medium, finely diced Celery stalk
- 3 cloves, minced Garlic
- 200 grams, finely chopped Mushrooms
- 150 grams, rinsed Red lentils
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 500 milliliters Vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 leaf Bay leaf
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons, chopped (for garnish, optional) Fresh parsley
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the rinsed red lentils, canned crushed tomatoes, tomato paste, and vegetable broth to the pan. Stir well to combine.
Season with dried oregano, dried basil, salt, black pepper, and add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
Remove the bay leaf and adjust seasoning with more salt or pepper if needed.
Serve the sauce over your favorite pasta, zucchini noodles, or as a topping for baked dishes. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 43.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4550 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
