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Vegan Lentil Bolognese

A hearty and flavorful plant-based lentil sauce, perfect for pasta, showcasing a delicious combination of lentils, vegetables, and herbs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup lentils (green or brown)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • to taste Salt and pepper
  • 2 tbsp olive oil
  • Pasta of choice for serving

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion, minced garlic, diced carrot, and celery; sauté until the vegetables are softened.
  • Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  • Add enough water to cover the lentils (about 2-3 cups) and bring to a boil.
  • Reduce the heat, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender.
  • Serve over your favorite cooked pasta.

Notes

For a touch of freshness, top the dish with chopped parsley or nutritional yeast for a cheesy flavor. Serve with freshly baked bread or a side salad. Store in an airtight container in the refrigerator for up to five days, or freeze for up to three months.