Rigatoni with Lentil Bolognese Sauce

The.Kitchen.Witch's picture

Feb. 22, 2016

I make no secret about it - I love lentils! They are a healthy and economical source of protein and fiber and can be used in soups, stews, as a side dish, or on their own.


Diced white onion 1 Cup (16 tbs)
Chopped garlic 4 Clove (20 gm)
Diced carrot 1 Cup (16 tbs)
Chopped kalamata olives 1/2 Cup (8 tbs)
Button mushroom 8 , sliced
Bay leaf 1
Dried italian herbs 1 Tablespoon
Chili flakes 1/2 Teaspoon
Cinnamon 1/8 Teaspoon
Vegetable stock 7 Cup (112 tbs)
Tomatoes with juice 28 Ounce (canned tomatoes used)
Tomato ketchup 1/4 Cup (4 tbs)
Lentil 14 Ounce , dried and rinsed
Balsamic vinegar 1 Tablespoon



1.  Place all ingredients but the balsamic vinegar in a slow cooker treated with cooking spray and cook on the low setting for 10-12 hours or high for 8 hours - until the lentils are soft and tender.

2.  Add the balsamic vinegar to the cooked warm lentils. Cool to room temperature.

3.  Using a blender, food processor, or hand blender, lightly puree everything to resemble a Bolognese sauce (as per the video) The sauce makes enough for four meals.

4.  Place into freezer bags and keep in the freezer up to 6 months.



5.  Heat and serve over your favorite pasta, vegetables, or both.

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 542Calories from Fat 67

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat %

Trans Fat 0 g


Sodium 2139 mg89.13%

Total Carbohydrates 91 g30.3%

Dietary Fiber 36 g144%

Sugars 17 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet