Vegan Lentil Bolognese
Learn how to make the best vegan lentil bolognese! This hearty, flavorful, and easy recipe is perfect for a healthy plant-based meal.
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 cup brown or red lentils rinsed
- 1 can 14 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp balsamic vinegar optional
- Fresh parsley chopped (for garnish)
- Vegan parmesan optional
Instructions
- Warm olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery, and stir to combine. Cook for 5-7 minutes, or until the vegetables are tender and aromatic.
- Stir in the lentils, crushed tomatoes, tomato paste, and vegetable broth. If using, add the balsamic vinegar at this stage.
- Add the oregano, basil, bay leaves, salt, and pepper, and stir to combine. Stir everything together, then reduce to a gentle simmer. Cover the pan and cook for 25-30 minutes, stirring occasionally, until the lentils are soft and the sauce has thickened.
- Once the lentils are cooked, taste the sauce and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves before serving.
- Serve the lentil bolognese atop your preferred pasta, like spaghetti or penne. Top with fresh parsley and a dusting of vegan parmesan, if you like.
Notes
- Lentil choice: Red lentils will give you a creamier sauce, while brown lentils provide more texture. You can mix both for a balanced texture.
- Storing leftovers: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Gluten-free option: Use gluten-free pasta or serve over grains like quinoa or rice.
- Add-ins: Feel free to add mushrooms, zucchini, or spinach for extra nutrition.