Vegan

Vegan Lentil Bolognese

Name: Vegan Lentil Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 1 cup dried red lentils, rinsed; 2 tbsp olive oil; 1 onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 tsp dried oregano; 1 tsp dried basil; 2 cups vegetable broth; Salt and pepper, to taste; 12 oz pasta of choice; Fresh basil, to serve

Red lentils break down into something genuinely meaty here — deep, slow-simmered, and clinging to every noodle the way a good bolognese should.

40 mintotal time

4servings

390calories / serving

Vegandiet

Method

Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook 6–8 minutes until softened.
Add garlic and tomato paste, stir 1 minute until fragrant and deepened in color.
Add lentils, crushed tomatoes, oregano, basil, and vegetable broth. Bring to a simmer.
Cook uncovered 20–25 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt and pepper.
Meanwhile cook pasta according to package directions. Toss with sauce and finish with fresh basil.