Description
This Simple Vegan Bolognese recipe offers a hearty and flavorful plant-based twist on the classic Italian sauce, perfect for a cozy night in. Made with lentils, vegetables, and aromatic herbs, it creates a rich and satisfying sauce that pairs wonderfully with your favorite pasta.
Ingredients
Scale
Sauce
- 1 cup dried brown or green lentils (rinsed thoroughly before use)
- 2 cans (14 ounces each) crushed tomatoes
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, chopped finely
- 2 tablespoons extra virgin olive oil
- 1 cup low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Pepper, to taste
Pasta
- 12 ounces pasta of choice (such as spaghetti, penne, or gluten-free)
Instructions
- Rinse Lentils: Rinse the lentils thoroughly under cold running water and set them aside to prepare for cooking.
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and soft, which develops the base flavor.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes to release its aromatic flavor without burning.
- Add Carrot and Celery: Incorporate the diced carrot and chopped celery into the pot. Cook them with the onions and garlic for about 5 minutes until they soften and add natural sweetness and texture.
- Mix in Lentils: Add the rinsed lentils to the vegetable mixture and stir well to combine all ingredients evenly.
- Add Liquids: Pour in the crushed tomatoes and low-sodium vegetable broth. Stir everything together to form the sauce base.
- Season: Sprinkle in the dried oregano, dried basil, salt, and pepper. Mix thoroughly to distribute the herbs and seasoning.
- Simmer Sauce: Bring the sauce to a gentle boil, then reduce the heat and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and the sauce is thickened.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Taste the sauce and adjust seasoning if needed. Serve the lentil bolognese sauce warm over the cooked pasta for a comforting meal.
Notes
- Rinsing lentils thoroughly removes impurities and helps them cook evenly.
- You can substitute brown or green lentils depending on preference; red lentils are not recommended as they get mushy.
- Low-sodium vegetable broth helps control salt content in the dish.
- For a gluten-free version, choose gluten-free pasta.
- Simmering the sauce uncovered allows it to thicken naturally and enhances flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
