Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.
1/4cupextra virgin olive oil
1medium yellow oniondiced
6medium cloves garlicminced
2teaspoonskosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1/4teaspooncrushed red pepper flakes
228-ounce cans whole San Marzano tomatoes
1tablespoonvegan-friendly granulated sugar
1cupFrench green lentilsrinsed
115-ounce can cannellini beans, drained and rinsed
115-ounce can small red beans or red kidney beans, drained and rinsed
Large sprig of fresh basil
Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.