Vegan Lentil Bolognese
A quick, one-pot Vegan Lentil Bolognese that’s hearty, flavorful, and perfect for a weeknight dinner or a fancy gathering.
Ingredients
Main ingredients
- 1 cup lentils (green or brown) Budget-friendly main protein source.
- 1 tablespoon olive oil For sautéing vegetables.
- 1 large onion, chopped Adds sweetness and depth to the sauce.
- 2 medium carrots, diced For a subtle sweetness.
- 2 stalks celery, diced Adds flavor and crunch.
- 3 cloves garlic, minced Essential for flavor.
- 14 oz can crushed tomatoes Base of the sauce.
- 2 tablespoons tomato paste Enhances the tomato flavor.
- 1 teaspoon dried oregano Herb that adds earthiness.
- 1 teaspoon dried basil For authentic Italian flavor.
- to taste Salt and pepper For seasoning.
- as needed Pasta of choice (for serving) Choose your preferred type of pasta.
Instructions
Cooking Instructions
- In a pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until soft, about 5 minutes.
- Stir in garlic and cook for an additional minute.
- Add lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Pour in enough water to cover the mixture.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Serve over cooked pasta.
Notes
This Bolognese tastes even better the next day. Store in the fridge and reheat. You can garnish with nutritional yeast for cheesy flavor.