Lentil Bolognese Recipe

Why You'll love this recipe

If you love pasta, you need to try my vegan bolognese sauce with red lentils. In this plant-based twist on a classic Italian pasta sauce, legumes replace the meat for a deliciously hearty and healthy alternative.

INGREDIENTS

step one

Preheat a large Dutch oven over medium heat. Add the oil and onions, and sauté for 3-5 minutes until fragrant, stirring occasionally.

step two

Add the carrots, celery, garlic, salt, and pepper, and sauté for another 5 minutes, stirring frequently.

step three

Add in the tomato paste, oregano, and thyme, and stir well to completely coat the vegetables. It should be a thick paste consistency.

step four

Pour in the veggie broth or water, crushed tomatoes, and lentils into the pot. Bring to a boil then reduce heat to a low simmer. Cover and cook for 20-25 minutes. This is a great time to cook your pasta!

step FIVE

Once the lentils are cooked, allow the sauce to simmer more if it is still too thin for your liking or add a bit more broth or water if the sauce is too thick for your liking. Then, stir in the balsamic vinegar.

step SIX

Serve the lentil bolognese sauce while warm over pasta and garnish with vegan parmesan cheese, nutritional yeast, fresh basil, or fresh parsley. Enjoy!

To STORE

Store the sauce separately from the pasta in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warmed through.

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More vegan  PAsta recipes:

Pasta al Limone

Instant Pot Mac and Cheese