Vegan Lentil Bolognese
This vegan Lentil Bolognese recipe is a rich, healthy and flavorful. It's made with lentils, vegetables, and a robust tomato sauce. Serve over your favorite pasta, rice, quinoa, bread or polenta. This dish makes a filling and satisfying meal for the whole family. It's easy to make, and leftovers can be stored in the fridge for a quick and delicious meal later in the week.
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Ingredients
- 2 cups previously cooked lentils (or use 1 can of lentils, rinsed and drained)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 -3 garlic cloves, minced
- 1 carrot, grated
- 1 celery stalk, chopped
- 1 28 oz can crushed tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- cooked pasta of your choice (e.g. spaghetti)
Instructions
- Rinse and drain the lentils, then cook them according to the package instructions until they are tender. Or if using 1 can of lentils - rinse and drain and put aside.
- In a pot, heat the olive oil over medium heat. Add the onion and saute for 2 -3 minutes, and until the onion is translucent.
- Add the garlic grated carrot and chopped celery to the pot and sauté for another 2-3 minutes.
- Add the can of crushed tomatoes to the pot, along with the cooked lentils and the dried basil and oregano. Stir everything together and let it simmer for 20 minutes.
- Add salt and pepper to taste.
- Serve the Bolognese sauce over cooked pasta. Garnish with chopped parsley or herbs, and vegan parmesan cheese or nutritional yeast.
Servings: 4