Weeknight Lentil Bolognese (Meal-Prep Friendly)

I love a quick, cozy pasta dish, and this lentil bolognese has become a go-to meal-prep staple in my kitchen. Adapted from a recipe on homemadehaley.com, it’s hearty, budget-friendly, and built around an inexpensive, shelf-stable protein: lentils.

Best of all, it comes together in about 30 minutes, which makes it perfect for busy weeknights or an easy make-ahead lunch you can rely on all week.

I usually serve this with a kale Caesar salad or some crusty garlic bread, but it’s just as satisfying on its own.

Weeknight Lentil Bolognese

Ingredients

• 8 oz dry spaghetti (gluten-free if desired)

• 1 medium sweet onion, diced

• 1 carrot, peeled and diced

• 2 stalks celery, diced

• 1 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp balsamic vinegar

• 1½ cups pre-cooked lentils(store-bought or cooked from dried green lentils)

• ½ of a 24-oz jar marinara sauce

• Salt and pepper, to taste

• Parmesan cheese, for serving

  
  

Instructions

1. Melt the butter and olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, and celery with a pinch of salt. Sauté for about 5 minutes, until softened.

2. Add the garlic and cook until fragrant. Stir in the balsamic vinegar and cook for another 5 minutes, allowing the flavors to deepen.

3. Add the lentils and marinara sauce. Season with salt and pepper and cook until heated through.

4. Meanwhile, bring a pot of generously salted water to a boil and cook the spaghetti according to package instructions. Drain and add directly to the sauce, tossing until well coated.

5. Top with parmesan cheese and an extra drizzle of balsamic vinegar, if desired.

Serve warm and enjoy.