Healthy Beef and Lentil Bolognese (Printable)

Nutritious Italian-style sauce combining lean beef, lentils, and vegetables for a protein-packed 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 - 1/2 tsp crushed red pepper flakes
16 - Salt and pepper, to taste

→ Optional Garnishes

17 - Fresh basil or parsley, chopped
18 - Grated Parmesan cheese

# How To Make It:

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 garlic and cook for 1 minute until fragrant.
03 - Add ground beef. Cook, breaking it up with a spoon, until browned and no longer pink.
04 - Stir in tomato paste, oregano, basil, bay leaf, and red pepper flakes. Cook for 2 minutes.
05 - Add lentils, diced tomatoes with juice, and broth. Stir well, scraping up any browned bits from the bottom.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until lentils are tender and sauce is thickened. Add more broth or water if needed.
07 - Season with salt and pepper to taste. Remove bay leaf. Serve hot over whole wheat pasta, zucchini noodles, or rice. Garnish with fresh herbs and Parmesan if desired.

# Tips from dashanddishes:

01 -
  • The lentils stretch the beef while adding fiber and protein, making dinner more affordable without sacrificing satisfaction
  • This sauce simmers into something rich and complex that tastes like it cooked all day
  • Leftovers actually taste better, so batch cooking becomes your best friend
02 -
  • Lentils vary in cooking time depending on their age, so start checking at 30 minutes and add liquid as needed
  • The sauce continues to thicken as it cools, so don't reduce it too much while cooking
  • This recipe freezes beautifully—portion into containers and freeze for up to 3 months
03 -
  • Use a potato masher to partially mash some of the lentils if you want a thicker, creamier texture
  • Add a splash of red wine while deglazing the pot for an extra layer of sophistication

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