Description
A hearty and flavorful vegan lentil bolognese sauce, perfect for pasta lovers seeking a delicious plant-based alternative. This recipe is packed with savory lentils and rich tomato flavor, offering a satisfying and comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: red pepper flakes for a touch of heat
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils, crushed tomatoes, tomato sauce, vegetable broth, oregano, basil, and thyme.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender. Stir occasionally.
- Season with salt and black pepper to taste. Add red pepper flakes if desired.
- Serve hot over your favorite pasta.
Notes
- For a richer flavor, you can add a splash of red wine when you add the tomatoes.
- This sauce freezes well, making it great for meal prep.
- Adjust seasonings to your personal preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 250-300
- Sugar: Approx. 10g
- Sodium: Approx. 500mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 15g
- Protein: Approx. 15g
- Cholesterol: 0mg