Lentil Bolognese
This hearty lentil bolognese is a satisfying vegan twist on the Italian classic that will please even the most devoted meat eaters. Packed with protein-rich lentils and simmered in a rich tomato sauce, this vegan recipe is perfect for cozy weeknight dinners.
A deeply flavorful vegan lentil bolognese simmered low and slow in a rich tomato herb sauce.
Nutrition per serving
Ingredients
protein
pasta
sauce
vegetables
aromatics
seasoning
fat
Instructions
Saute the Aromatics
Heat olive oil in a large deep pan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Build the Sauce
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the crushed tomatoes and add the dried oregano. Stir everything together and bring to a gentle simmer.
Cook the Lentils
Add the rinsed lentils directly to the sauce along with 2 cups of water or vegetable broth. Stir well, cover partially, and simmer over medium-low heat for 25 minutes stirring occasionally until lentils are completely tender and the sauce has thickened.
Cook Pasta and Combine
While the sauce simmers cook spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and serve topped generously with the vegan lentil bolognese sauce and fresh basil if desired.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.