Lentil Bolognese is a hearty, plant-based twist on the classic Italian dish. It’s packed with protein, fiber, and rich flavors, making it a satisfying meal for vegans and non-vegans alike. Here’s a simple and delicious recipe:
Lentil Bolognese Recipe
Ingredients:
- 1 cup dried lentils (brown or green), rinsed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- 1 tbsp balsamic vinegar
- 1/2 cup plant-based milk (for creaminess, optional)
- 1/4 cup fresh parsley or basil, chopped
- Cooked pasta of choice (spaghetti, penne, or zucchini noodles)
Instructions:
- Cook the Lentils:
- In a medium saucepan, add lentils and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and set aside.
- Prepare the Sauce:
- Heat olive oil in a large pan over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add minced garlic and cook for another 30 seconds.
- Simmer the Sauce:
- Stir in crushed tomatoes, tomato sauce, tomato paste, vegetable broth, oregano, basil, red pepper flakes, salt, and black pepper.
- Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Add Lentils & Finish:
- Stir in the cooked lentils and balsamic vinegar. Let simmer for another 5–10 minutes.
- If using, stir in plant-based milk for extra creaminess. Adjust seasoning as needed.
- Serve:
- Toss with your favorite pasta and garnish with fresh basil or parsley.
- Optional: Serve with vegan parmesan or nutritional yeast for extra flavor.
Tips:
- Make it richer: Add a splash of red wine while sautéing the onions.
- For a smoky flavor: Add a teaspoon of smoked paprika.
- Storage: Keeps well in the fridge for 4–5 days or can be frozen for up to 3 months.
Would you like a keto-friendly variation of this? 😊
