Description
Hearty Vegan Lentil Bolognese is a comforting plant-based twist on the classic Italian sauce. Made with green or brown lentils simmered in a rich tomato base with sautéed vegetables and aromatic herbs, this sauce is perfect for serving over your favorite pasta. It’s nutritious, flavorful, and ideal for a satisfying vegan meal.
Ingredients
Scale
Legumes
- 1 cup green or brown lentils, rinsed and drained
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
Other Ingredients
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar
To Serve
- Fresh basil leaves, for garnish
- Cooked pasta of choice, for serving (e.g., spaghetti, penne)
Instructions
- Cook the Lentils: In a medium saucepan, combine the rinsed lentils with enough water to cover them. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender yet firm. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion, carrots, and celery, sautéing for 5-7 minutes until softened and the onion turns translucent.
- Add Garlic and Bell Pepper: Stir in minced garlic and diced bell pepper. Cook for 2-3 minutes more, until garlic is fragrant but not browned.
- Incorporate Spices: Add dried oregano, dried basil, and red pepper flakes if using. Mix thoroughly to coat the vegetables with the spices.
- Add Tomato Base: Pour in crushed tomatoes and tomato paste, stirring well to combine. Let the sauce cook for a few minutes until it begins to bubble.
- Combine Lentils and Broth: Add cooked lentils and vegetable broth to the skillet. Season with salt and pepper to taste, stirring all ingredients together and bringing the mixture to a gentle simmer.
- Simmer the Sauce: Reduce heat to low and let the sauce cook for 20-25 minutes, stirring occasionally. Adjust seasoning as needed and stir in balsamic vinegar for additional depth.
- Prepare Pasta: While the sauce simmers, cook pasta according to package instructions. Drain and set aside.
- Serve: Plate the cooked pasta and spoon the lentil Bolognese generously over it. Garnish with fresh basil leaves and enjoy your hearty vegan meal.
Notes
- For added texture, you can pulse half the lentils in a food processor before adding to the sauce.
- Red wine can be added with the tomato base for extra richness if not strictly vegan.
- If you prefer a spicier sauce, increase the red pepper flakes or add a pinch of cayenne pepper.
- This sauce pairs well with gluten-free pasta to keep the meal gluten-free.
- Leftovers store well in the fridge for up to 4 days and freeze excellently for up to 3 months.
